Lemon Drizzle Cake
This 18cm Lemon Drizzle Cake is based on a Victoria Sandwich, it is a moist cake with a slightly crunchy lemon topping.
Servings: 10 slices
Ingredients
FOR AN 18CM (7 INCH) CAKE:
- 3 large eggs
- 185 g caster sugar
- 185 g butter
- 185 g self-raising flour
- 1 ½ teaspoon baking powder (7.5ml)
- 2 lemons, zested. Preferably unwaxed
- Large pinch of salt
For the lemon topping:
- 2 lemons, juiced (50-60ml)
- 100 g granulated sugar
Equipment
Instructions
Preparation:
- Preheat the oven to 190°C/ 170°C fan/ gas mark 5/ 375°F
- Line the tin with a paper liner. Grease the tin (if it needs it) with butter paper (or a little butter on kitchen paper)
- Grate the lemons to get the zest. Juice the lemons and sieve to produce 50-60ml juice
For the cake:
- Beat all the cake ingredients together thoroughly(Butter, caster sugar, eggs, flour, baking powder, salt, lemon zest.) Optionally leave half a teaspoon of zest for the topping
- Spoon the mixture into the tin. Smooth the top with a palette knife and make a slight dip in the centre
- Cook for 40-45 minutes until the cake surface springs back when you touch it lightly with your fingertip
- While the cake is cooking make the topping
For the lemon topping:
- Mix the lemon juice and sugar well
- When you take the cake out of the oven, leave it in the tin. Prick the top of the cake with a cocktail stick
- Spoon the lemon topping over and leave the cake in the tin to cool
- Optionally sprinkle the remaining zest over the cake.