community recipe
Quick and Easy Lemon Drizzle Cake
- Prep time:
- 15
- Cook time:
- 15 - 20 mins. (Depending on oven settings)
- Serves:
- 8
For the cake:
8 oz Butter
8 oz White Caster Sugar (okay to use brown)
8 oz Self Raising Flour
4 Large Eggs
1 and a half tsp Baking Powder
Zest of 2 lemons
For the icing:
Juice of 2 Lemons
110g icing sugar
8 oz Butter
8 oz White Caster Sugar (okay to use brown)
8 oz Self Raising Flour
4 Large Eggs
1 and a half tsp Baking Powder
Zest of 2 lemons
For the icing:
Juice of 2 Lemons
110g icing sugar
Start by pre-heating your oven to 180 degrees before preparation.
Step 1 - Add the butter into a bowl and beat for 2 minutes or until smooth, then add the sugar and beat until well combined.
Step 2 - mix the baking powder in with the flour and add half of it to the mixture along with 2 eggs
Step 3 - Add the rest of the flour and eggs along with the zest of 2 lemons.
Obviously you can use any cake tin, but I like to use a bread tin.
Line your tin with grease proof paper / parchment paper and pour the mixture in.
Bake for 15 - 20 mins or until you poke a skewer in and it comes out clean.
While it's still hot, remove from tin
Mix lemon juice and icing sugar together and poke holes in the cake and pour the juice all over it.
ENJOY!
Step 1 - Add the butter into a bowl and beat for 2 minutes or until smooth, then add the sugar and beat until well combined.
Step 2 - mix the baking powder in with the flour and add half of it to the mixture along with 2 eggs
Step 3 - Add the rest of the flour and eggs along with the zest of 2 lemons.
Obviously you can use any cake tin, but I like to use a bread tin.
Line your tin with grease proof paper / parchment paper and pour the mixture in.
Bake for 15 - 20 mins or until you poke a skewer in and it comes out clean.
While it's still hot, remove from tin
Mix lemon juice and icing sugar together and poke holes in the cake and pour the juice all over it.
ENJOY!
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