You know me, I do love an easy cake recipe. So this Easy Lemon Drizzle Cake Recipe is one of those I will make again and again. It’s a throw in the mixer kind of recipe, topped with sticky lemon drizzle icing that makes it so hard not to keep going back for more.
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How To Make This Easy Lemon Drizzle Cake Recipe
You Will Need
- 230g unsalted butter, at room temperature
- 230g caster sugar
- 4 large eggs
- 230g self-raising flour
- 1 tsp of lemon juice
For The Lemon Drizzle Icing
Method
- Heat the oven to 180C/gas mark 4.
- Beat together the butter and caster sugar until it reaches a creamy consistency, now add 4 eggs, one at a time, slowly mixing through until it is all formed.
- Sift in the self-raising flour, also adding 1 tsp of lemon juice and mix until well combined.
- Line a cake tin with greaseproof paper, and pour/ spoon in the mixture and smooth the top to level it.
- Bake for 40-45 mins, to check it is cooked insert a skewer into into the centre of the cake, to check if it comes out clean.
- Whilst the cake is cooling in its tin, mix together the sugar with the lemon juice to make the sticky lemon drizzle, start with a small amount of juice and keep adding until you get a thick but runny consistency.
- Whilst the cake is warm, prick the cake all over with a skewer to create small holes.
- Now pour over the lemon drizzle – the juice will sink in and the sugar will form into a sweet crisp topping.
- Now leave until completely cool, before removing to serve.
How To Store Your Lemon Drizzle Cake?
Keep your cake in an airtight container and expect the lemon drizzle to last for 3-4 days. ( That not a possibility in this house) You can also freeze it in an airtight container for up to 1 month. However defrost thoroughly before consuming.
Easy Lemon Drizzle Cake Recipe Just Like Grandma Used To Make
A super easy and delicious fluffy sweet lemon drizzle cake.
Ingredients
- 230g unsalted butter, at room temperature
- 230g caster sugar
- 4 large eggs
- 230g self-raising flour
- 1 tsp of lemon juice
- For The Lemon Drizzle Icing
- 90g caster sugar
- 5 table spoons of lemon juice
Instructions
- Heat the oven to 180C/gas mark 4.
- Beat together the butter and caster sugar until it reaches a creamy consistency, now add 4 eggs, one at a time, slowly mixing through until it is all formed.
- Sift in the self-raising flour, also adding 1 tsp of lemon juice and mix until well combined.
- Line a cake tin with greaseproof paper, and pour/ spoon in the mixture and smooth the top to level it.
- Bake for 40-45 mins, to check it is cooked insert a skewer into into the centre of the cake, to check if it comes out clean.
- Whilst the cake is cooling in its tin, mix together the sugar with the lemon juice to make the sticky lemon drizzle, start with a small amount of juice and keep adding until you get a thick but runny consistency.
- Whilst the cake is warm, prick the cake all over with a skewer to create small holes.
- Now pour over the lemon drizzle – the juice will sink in and the sugar will form into a sweet crisp topping.
- Now leave until completely cool, before removing to serve.
Notes
How To Store Your Lemon Drizzle Cake
Keep your cake in an airtight container and expect the lemon drizzle to last for 3-4 days. ( That not a possibility in this house)
Can You Freeze Lemon Drizzle Cake
You can also freeze it in an airtight container for up to 1 month. However defrost thoroughly before consuming.
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Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 348Total Fat: 18gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 103mgSodium: 261mgCarbohydrates: 44gFiber: 1gSugar: 29gProtein: 4g
