Zingy Lemon Drizzle Cake

Name: Zingy Lemon Drizzle Cake
Yield: 5-6 people
Cuisine: British
Ingredients: 180 g self-raising flour; 180 g caster sugar; 180 g butter; 3 medium eggs; Grated zest of 2 lemons; 1/2 teaspoon baking powder; 50 g icing sugar; Juice of 2 lemons

Eibhlin @cook_5781713

Great for making on a rainy day when you need something quick to bake!

Eibhlin @cook_5781713

Great for making on a rainy day when you need something quick to bake!

Saved

Ingredients

40-50 170°c

5-6 people

180 gself-raising flour
180 gcaster sugar
180 gbutter
3medium eggs
Grated zest of 2 lemons
1/2 teaspoonbaking powder
50 gicing sugar
Juice of 2 lemons

Saved

Steps

40-50 170°c

1

First tip all of the: self-raising flour, caster sugar, baking powder, butter, the 3 eggs and most of the lemon zest (the other bit is for decoration) into a mixing bowl then let them blend together.
2

Whilst your mixture is blending, line a pound loaf tin with grease profe paper.
3

Once all of the ingredients have mixed together, tip them in your tin and bake for 40 minutes then check with a skewer.
4

Whilst your cake is in the oven, put the icing sugar and the lemon juice in to a saucepan, let it come to the boil then leave for 1 minute.
5

When your cake has come out of the oven, let it cool for a while and then poke holes in it to the cake down to the bottom so the drizzle can soak in.
6

Once you have tipped the drizzle on to the cake, you can decorate with the excess lemon zest then if you want to make it look really good you can thinly chop lemon and place it on the top.
7

Enjoy!👍