Lemon Drizzle Cake

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There is one word for my Lemon Drizzle Cake…yum! If you’ve tried my Banana, Cranberry and Walnut Cake, you know I like a loaf cake…so dust off your loaf tins and enjoy this summery, zingy, iced treat.

You will need:

(for the cake)

  • 110g Butter (did you see my tip about the easiest way of softening it?)
  • 175g Caster sugar
  • 2 Eggs
  • 4 tablespoons Milk
  • 175g Self raising flour
  • Zest of 1-2 lemons

(for the icing)

  • 3 tablespoons Icing sugar
  • Juice of 1-2 lemons (I use 2 but if you like your icing less lemony, just use the one)

You’ll also need:

  • Loaf tin
  • Cake tin liner (like these)
  • Mixing bowl
  • Metal dessert spoon
  • Zester
  • Measuring scales
  • Skewer
  • Cooling rack
  1. Cream your butter and sugar until light and fluffy
  2. Add your eggs and beat into the mixture
  3. Add your milk to the mixture
  4. Gently fold in your flour using a figure of 8 motion
  5. Zest your lemons and add this to the mixture; put the lemons to one side for later
  6. Pour the mixture into your baking tin and bake in a pre-heated oven (180 degrees Celsius/Gas Mark 4) for 45-50 minutes (to check it’s cooked, try my skewer trick!)
  7. Turn onto a cooling rack and leave to cool until warm
  8. Meanwhile, add your icing sugar and lemon juice into a separate bowl and mix until you have a smooth icing
  9. Poke holes in the top of your cake using your skewer and spoon your icing over the top

So there you have it, my easy (and incredibly tasty) Lemon Drizzle Cake.

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