Lemon Drizzle Cake
- Spring
- Desserts & Baking
A teatime classic any day of the week – the citrussy sweetness goes down a treat with a good cup of tea.
Ingredients
The cake
150g organic caster sugar
200g organic plain flour
1 heaped tsp bicarbonate of soda
3 organic eggs
1 large organic lemon, zest and juice
zest from the lemon in the icing
The icing
200g icing sugar
1 large organic lemon, juice only
water to adjust consistency
Method
Preheat the oven to 180C / 170 Fan. Beat together the butter and sugar until light and creamy, then beat in one egg at a time.
Sieve the flour and bicarb together. Add alternate spoons of yogurt and flour mix to the batter and blend gently as you go.
Stir in the lemon zest and juice. Pour into a greased and floured 18cm cake tin and bake for 45 minutes – an hour until well risen and golden brown.
Once the cake is cooked, remove it from the tin and leave it to cool, set it over a wire rack and baking tray.
Mix the icing sugar and the lemon juice together. If it is a little thick, add a very small dash of water. Whisk until there are no lumps.
Pour the icing over the cake and allow it to drip down the sides.
Collect the excess icing from the baking tray and repeat the pouring icing step until you have used up all of the icing.
In this recipe...
Unsalted Butter
15
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