Recipe || Lemon Drizzle Cake

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Easy peasy lemon squeezy…

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!

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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!

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Lemon Drizzle Cake

A dreamy springtime cake that is so easy you’ll want to make it all the time! Plus it’s an ‘all-in-one-bowl’ recipe which means it’s super easy, there’s minimal clean up and it’s lovely!

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Ingredients

for the cake:
170g self-raising flour
170g caster sugar
110g soft butter
4 tbsp milk
2 eggs
zest of one large lemon

for the drizzle:
3 tbsp icing sugar
juice of a lemon

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Directions:

1. Preheat the oven to 160ºC (or 150º fan). Line a loaf tin with parchment.

2. Cream together the butter and sugar until fluffy, then add the eggs, one at a time.

3. Add the milk and lemon zest, and stir. Don’t worry if it looks a little curdled, that’s normal!

4. Fold in the flour, bit by bit, until smooth, then pour the mixture into the tin. Bake for 40 minutes, or until a skewer or toothpick inserted into the cake come out clean. Cover with tin foil around the 30 minute if it starts getting too dark. Allow to cool for a few minutes.

5. While the cake is cooling, make the syrup. In a small bowl, whisk together the icing sugar and lemon juice until smooth. Once the cake is ready, prick holes in it along the top. Spoon the syrup mixture over the top of the cake. Leave to cool in the tin and then transfer to a wire rack.

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