Lemon Drizzle Cake – a delicious recipe with unsalted butter, caster sugar, lemons, eggs, flour, baking powder. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat oven to 180u00b0C.
2
Butter and line the base of a 20cm round cake tin.
3
Beat the butter and caster sugar in a large bowl using electric hand whisk until pale and creamy.
4
Add the lemon zest (reserving half a tsp for the icing) and mix well.
5
Gradually whisk the eggs into the butter mix--don't worry if it curdles a bit.
6
Sift together the flour and baking powder and fold into the egg and butter mix using a large metal spoon or spatula.
7
Add the ground almonds and 3/4 of the lemon juice; fold until thoroughly combined.
8
Spoon into the cake tin and bake for 1 hour and 15 minutes or until a toothpick inserted into the middle of the cake comes out clean.
9
Put cake tin on wire rack to cool for 10 minutes.
10
Meanwhile, mix together the remaining lemon juice and zest and enough icing sugar to make a runny icing and then drizzle over top of cake.
11
Cool in tin for a further 30 minutes and then remove and cool completely.
1041
kcal
Calories
62
g
Fat
107
g
Carbs
22
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 225 g unsalted butter, softened, 225 g caster sugar, 3 lemons (3 zested, 2 juiced), 4 eggs, lightly whisked, and more.
Yes, Lemon Drizzle Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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