Lemon Drizzle Cake
This cake is probably one of the most popular, the easiest and certainly one of the cheapest to make. This recipe makes two cakes so you will need 2 x 1lb loaf tins brushed with lining paste. Bake in an 8 inch square tin for 12 slices, a deep holed muffin tin for 10 Mini cakes and a large bundt tin for a crusty lemon bundt.
In a roomy mixing bowl cream together the margarine (or butter) and sugar until light and fluffy. Add the eggs one at a time whisking well between each addition.
Fold in the sifted flour then add the grated zest and juice along with the lemon extract.
Divide equally between the two tins then bake at 180 degrees centigrade (fan) for 25-30 minutes until the cakes are firm to the touch and golden in colour. The mini cakes, bundt and slices probably only need 20-25 minutes.
Remove the two cake tins to a cooling tray and leave for just five minutes. Mix the granulated sugar and lemon juice together then brush over the tops of the hot cakes. Leave the cakes in the tins to cool completely.
The sugar will cool to a crispy crust and then remove the cakes from the tins.
TIP Ring the changes and make an Orange Drizzle Cake. Use the finely grated zest of one orange and half the juice in the cake and the other half’s juice in the crunchy glaze
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