Deliciously zesty and sweet Lemon Drizzle Cake, this classic dessert is fluffy and light with a nice zingy tang on the tongue, perfect with afternoon tea or a picnic in the park.
Ingredients
For the cake:
120g Caster Sugar
75g Unsalted Butter (Softened, not melted)
2 Medium Eggs
145g Self Raising Flour
1 Tsp Baking Powder
Lemon Zest (1 Lemon)
1 Tbsp + 1 Tsp Lemon Curd
30ml Milk (Full fat milk works best)
For the Drizzle:
35g Granulated Sugar
Lemon Juice (1 Lemon)
Optional Icing topping
200g Icing Sugar
2 Tbsp + 1 Tsp Water
Method
For the cake:
Heat the oven to 180°C / 160°C Fan & Line an 8” Cake tin with Baking Paper.
In a large bowl, combine the Butter and Caster Sugar together until light and fluffy (You can use an electric hand whisk if you have one)
Add the Eggs and mix well.
Add the flour, baking powder, lemon zest, lemon curd and milk and mix together with a wooden spoon until everything is well combined and there are no lumps.
Pour the mixture in the cake tin, and bake on the Middle shelf for 25-30 minutes. (Until a skewer comes out clean when poked into the cake)
For the Drizzle:
Mix together the Lemon Juice and granulated sugar and gently drizzle over the cake whilst still hot, then leave to cool in the tin.
For the optional Icing Topping
Mix together the Icing Sugar and Water until thick runny texture and spread evenly over the op of the cake, leaving a little for later.
To the remaining icing, add a drop of any food colouring of your choice and mix well.
On top of the white icing, drop spots of the colored icing the gentle drag around with a food pick or end of a skewer to create a patter.
Leave to cool on a wire rack, and let the icing set before slicing.