Lemon Drizzle Cake

This Lemon Drizzle Cake recipe is delicious, moist, zingy and so simple to make! 🙂

Lemon Drizzle Cake Recipe
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Cook Time
45 min
Cook Time
45 min
For the cake
  1. 175g Soft Butter (Stork)
  2. 175g Caster Sugar
  3. Zest of 2x Lemons
  4. 2tbsp Lemon Juice
  5. 3x Medium Eggs
  6. 175g Self-Raising Flour
  7. Drop of Yellow Food Colour (optional)
For the topping
  1. 2tbsp (30ml) Lemon Juice
  2. 125g Caster Sugar
Instructions
  1. Preheat the oven to 325° F / 160° C / 140° Fan / Gas 3.
  2. Grease & line a 7.5" tin.
  3. Cream together the butter and sugar until pale and creamy.
  4. Slowly add the beaten eggs.
  5. Add the lemon juice & zest and mix well.
  6. You can if you wish add a tiny drop of yellow food colouring at this stage, but only a very tiny amount just to enhance the natural yellow colour.
  7. Finally add the flour and mix thoroughly until smooth.
  8. Carefully spoon the batter into the tin and bake for around 45 minutes or until a skewer comes out clean.
  9. Remove from the tin and place face up on wire a wire rack.
  10. Immediately whilst the cake is still hot, mix together the lemon juice and sugar.
  11. Spoon the mixture onto the top of the cake so it runs down the side of the cake, try and get it as even as possible so the entire top of the cake is covered.
  12. Then leave until completely cool before enjoying!
Sarah Sibley http://www.sarahsibley.com/

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