Mum’s Lemon Drizzle Cake

Name: Mum’s Lemon Drizzle Cake
Cuisine: British
Ingredients: 100 g Butter; 150 g Caster Sugar; 1 Lemon; 2 Eggs; 150 g Self Raising Flour; 2.5 tea spoons Milk; 85 g Icing Sugar

mikef @cook_15814156

Mum’s Lemon Drizzle Cake

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Ingredients

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Steps

1

Turn the oven on to warm to 180-200 degrees Celsius.
2

Mix the butter and caster sugar in a bowl.
3

Grate the skin of the lemon to create a zest.
4

Beat the zest of the lemon into the eggs.
5

Add this in to the butter and caster sugar mix. (It will look like a sloppy mess!) Ideally use an electric whisk to get some air into the mixture which will help the cake to raise in the oven.
6

Gradually add the flour and milk to the mixture (I tend to add the flour 50g at a time and then fold with a wooden spoon in between)
7

Thoroughly grease a tin, a loaf tin is a good size for this mixture.
8

Pour the mixture in to the greased tin and put in the middle of the oven for 35-40 minutes.
9

With about 10 minutes of baking time left, cut the lemon in half and squeeze to get all of the juice.
10

Add the icing sugar to a jug before adding the lemon juice and mixing with a fork.
11

When the baking time is up, remove the cake from the oven and keep in the tin. Use a knife to prick all over the top of the cake.
12

Pour the lemon juice and icing sugar mix over the top of the cake. (This may need a stir again before pouring as it will set quite quickly)
13

Leave for at least 15/20 minutes to allow the icing sugar to set before serving the cake. (The cake can be served with clotted cream for an extra treat!)