Lemon drizzle cake

Name: Lemon drizzle cake
Total time: 1 h 10 min
Cuisine: British
Ingredients: 175g butter, softened; 175g caster sugar; 3 large eggs; 175g self-raising flour; 1 tsp baking powder; 2 unwaxed lemons, zested and juiced; 3 tbsp milk; 100g granulated sugar

A moist lemon loaf soaked while warm in a sharp sugar syrup, giving the classic crunchy top.

Time1 hr 10
LevelEasy
Costabout £0.26 a head
Oven180°C (160°C fan)

10 slices

Ingredients

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175 gbuttersoftened
175 gcaster sugar
3large eggs
175 gself-raising flour
1 tspbaking powder
2unwaxed lemonszested and juiced
3 tbspmilk
100 ggranulated sugar

Method

1
Heat the oven to 180°C (160°C fan). Line a 900 g loaf tin with baking paper.
2
Beat the butter and caster sugar together for 3 minutes until pale and fluffy.
3
Beat in the eggs one at a time, then fold in the flour, baking powder, zest of both lemons, the juice of one lemon and the milk.
4
Spoon into the tin, level the top and bake for 45 minutes until a skewer comes out clean.
45 min
5
Mix the juice of the second lemon with the granulated sugar.
6
Prick the warm cake all over with a skewer and spoon over the drizzle. Leave to cool in the tin before slicing.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.