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Lemon Drizzle Cake

Lemon Drizzle Cake is a traditional British recipe for a classic lemon-flavoured sponge cake that's drizzled with lemon syrup before being finished with lemon icing (frosting). The full recipe is presented here and I hope you enjoy this classic British version of: Lemon Drizzle Cake.

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Serves:

8

Rating: 4.5 star rating

Tags : Vegetarian RecipesBaking RecipesCake RecipesBritish Recipes



Lemon Drizzle Cake: A classic British lemon-flavoured sponge cake with lemon icing (frosting).

Ingredients


175g unsalted butter, softened
175g caster sugar
2 eggs
finely-grated zest of 3 lemons
juice of 3 lemons
175g self-raising flour, sifted
260g icing sugar, sifted

Method:

Cream together the butter and sugar in a large bowl until pale and fluffy. Add the eggs, one at a time, beating thoroughly to combine after each addition. Now add 2/3 of the lemon zest, beating to combine. Add the flour, a tablespoon at a time and fold into the wet ingredients.

Pour the batter into a 20cm diameter round springform cake tin that's ben liberally greased with butter. Transfer to an oven pre-heated to 180°C and bake for between 35 and 40 minutes, or until the cake is golden brown, springy to the touch and a skewer inserted into the centre emerges cleanly.

In the meantime, combine 2/3 of the lemon juice and 100g of the icing sugar in a small saucepan. Bring to a simmer and cook for about 2 minutes, or until the icing sugar has dissolved. Take off the heat and set aside.

As soon as the came emerges from the oven open and remove the sides of the tin (but do not take off the tin base). Place it, top side up, on a plate then sit on a wire rack. With a fork, make several small holes in the top of the cake and pour over the lemon and icing sugar mixture. Set aside to cool completely, then remove the metal cake tin base and set the cake on a serving plate.

Place the remaining icing sugar in a small bowl and gradually stir in the remaining lemon juice. Beat until you have a smooth just spreadable icing then pour over the cake and spread evenly over the top and sides.

Decorate by sprinkling over the remaining zest and allow to harden and set before slicing and serving.