Lemon Drizzle Cake

Lemon Drizzle Cake 1728 x 11521 300x200 Lemon Drizzle Cake

Lemon Drizzle Cake

Excuse me, but this cake is sooooo good
and easy to make to boot.
Put the kettle on please!


2/3 cup butter, softened

2 eggs

3/4 cup sugar (I used regular, but could use superfine)

finely grated rind of 1 lemon

1 1/2 cups flour

2 tsp baking powder

1/4 tsp salt

1/2 cup milk

confectioner’s sugar for dusting

For the syrup:

1 1/4 cups confectioner’s sugar

1/4 fresh lemon juice

Preheat the oven to 350 F/180 C. Grease a 7 in./18 cm. square cake pan and line with non-stick parchment paper.

Place the eggs, sugar and softened butter in a mixing bowl and beat at med high speed until smooth and fluffy. Stir in the lemon rind, then fold in the dry ingredients. Stir in the milk, mixing evenly. Spoon into prepared pan, smoothing level.

Bake in the preheated oven for 45-50 minutes until golden brown and toothpick comes out clean. Remove from oven and place on wire rack to cool.

To make the syrup, place the confectioner’s sugar and lemon juice in a small saucepan and heat gently, stirring until the sugar dissolves. Do not boil.

Price the warm cake all over with a fork or skewer and spoon the hot syrup evenly over the top.

Let the cake cool completely in the pan, then turn out the cake. Cut into 12 pieces and dust with confectioner’s sugar before serving.

Recipe adapted from “Afternoon Tea: the Taste of Perfection”, 2011