Lemon drizzle cake

Name: Lemon drizzle cake
Yield: 2lbs loaf tin
Cuisine: British
Ingredients: 125 g soft unsalted butter (a bit warmer than room temperature); 175 g caster sugar; 2 large eggs; Zest of 1 lemon (or two if you like a sharper taste); 175 g self raising flour; Pinch salt; 4 tablespoon whole milk; Juice of 2 lemons; 90 g icing sugar; (optional) vanilla and elderflower; Juice of a lemon; 150 g icing sugar

Ghady Azar @cook_14230953

Lemon drizzle cake

Ghady Azar @cook_14230953

Saved

Ingredients

2lbs loaf tin

For the cake:
125 gsoft unsalted butter (a bit warmer than room temperature)
175 gcaster sugar
2large eggs
Zest of 1 lemon (or two if you like a sharper taste)
175 gself raising flour
Pinchsalt
4 tablespoonwhole milk
For the lemon syrup 🍋
Juice of 2 lemons
90 gicing sugar
(optional) vanilla and elderflower
For the glaze
Juice of a lemon
150 gicing sugar

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Steps

1

Preheat oven to 180 Deg, butter and line the tin with parchment paper
2

Cream butter and sugar until it almost doubles in size. Add lemon zest and eggs, beat them until they're well mixed
3

Fold in flour and salt, just enough until the flour combines with the rest. Add milk (not necessarily all 4 spoons) and mix well
4

Pour batter in tin and put in the oven for 45-50 mins. (Skewer test)
5

For the syrup, put the lemon juice and icing sugar into a saucepan and heat gently until the sugar has dissolved. Add elderflower/vanilla and lemon zest to taste (more lemon zest/juice if you like a sharper lemon taste)
6

When the cake is baked, skewer it all over and evenly pour the warm lemon syrup and let it cool for at least an hour
7

For the glaze, whisk together the icing sugar and lemon juice and pour over the cake