Lemon Drizzle Cake. It’s kind of the perfect cake isn’t it? It’s so fresh and goes great with a nice cup of tea. It’s also Mr. Actually’s favorite treat to have, so when I’m in the mood for a little baking, it’s usually my go-to! It’s a classic and it takes no time at all. I usually like to bake one and let it sit for a few hours so that the lemon flavor really comes to life! The best bit is that it’s fairly easy and you can whip it up in no time!
I don’t think this is really something I made until I met Mr. Actually. I’ve got a bit of a sweet tooth, but I can’t say that lemon was always my favorite flavor. Now though, I can’t get enough! Sometimes, I add a little fresh fruit with it, especially in summer! It’s the perfect summertime treat! For a picnic or a tea, a nice bit of lemon drizzle definitely won’t let you down! It’s a rather divine desert, and oh so delicious! Perfect with a cup of tea, and always a treat for guests!
And now on to the recipe!
Lemon Drizzle Cake
A dreamy springtime cake that is so easy you’ll want to make it all the time!
for the cake:
170g self-raising flour
170g caster sugar
110g soft butter
4 tbsp milk
zest of one lemon
for the drizzle:
3 tbsp icing sugar
juice of a lemon
for the glaze:
75g icing sugar
2 tbsp milk
1 tsp vanilla extract
1 tsp poppy seeds (optional)
1. Preheat the oven to 160ºC (or 150º fan). Line a baking tray with parchment.
2. Cream together the butter and sugar until fluffy.
3. Add the eggs, one at a time, and then mix in the milk and lemon zest.
4. Fold in the flour, bit by bit, until smooth, then pour the mixture into the tin. Bake for 40 minutes to an hour, until a skewer or toothpick inserted into the cake come out clean. Cover with tin foil if it starts getting too dark.
5. In a bowl, whisk together the icing sugar and lemon juice until smooth. Once the cake is ready, prick holes in it along the top. Allow to cool for 10 minutes, and and pour the syrup evenly across it. Leave the cake to cool in the tin and then transfer to a wire rack.
6. While the cake is cooling, stir together the icing sugar, milk and vanilla extract. Add a squeeze of lemon juice and the poppy seeds if using. Sstir until smooth. Once the cake is completely cool, drizzle the glaze across the top! Et Voila!