Lemon drizzle cake
Lemon drizzle cake, from above
Non vegEggBritain

Lemon drizzle cake

Zesty loaf soaked with tangy lemon syrup and a crackly sugar crust.

60 minTime
4 gProtein each
mildSpice
Village fete favourite1 chapter · 1 min read

Make it your way

Grandma's wayLemon loaf with crunchy sugar drizzle.
The original
330kcalsame
4 gproteinsame
1 gfibresame
60minutessame

Lemon drizzle cake.

Per serving, worked out from the ingredient table.

Ingredients

10 servings
Butter¾ cup, soft
Sugar¾ cup caster for cake, 1/2 cup for drizzle
Egg3
Maida (all-purpose flour, plain flour)1⅓ cups
Baking powder1½ tsp
Milk3 tbsp
Lemonzest of 2
Lemon juicejuice of 2

Method

4 steps
  1. 1Beat butter, 175 g sugar and zest until fluffy. Beat in eggs.
  2. 2Fold in flour, baking powder and milk. Bake in a lined loaf tin at 175 C for 45 to 50 minutes.
  3. 3Mix lemon juice with remaining sugar.
  4. 4Prick hot cake all over and spoon over drizzle. Cool in the tin.
Serve it like this

Slice thick on a board and serve with tea. Keeps beautifully in a tin.

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Make it a meal

What goes with Lemon drizzle cake: a bread or rice, a side, something to drink and something sweet.

A little snack Scotch eggs60 min
A little snack Sausage rolls45 min
To drink Masala chai10 min
To drink Cold coffee10 min
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