Beautifully moist and delicious this lemon drizzle cake recipe is one of our all-time favourites. Perfect for afternoon tea, school and work lunch boxes or just any time that you have a sweet, citrus craving, this cake is oh-so-good.
It really isn’t difficult to make and is a real crowd pleaser, particularly for the citrus lovers in your life! We are lucky to have the sweetest lemons growing in the ELE kitchen garden at the moment, however any time you can get in-season lemons is a great time to bake this cake.
1 cup of caster sugar
120 grams of softened butter
Zest and rind of 2 lemons
1/2 a cup of milk
1 cup of self-raising flour
1/2 a cup of plain flour
2 tablespoons of fresh lemon juice
1/3 of a cup of caster sugar
1/2 a cup of fresh lemon juice
Icing sugar and lemon zest, to serve
Pre-heat oven to 180C (350 F). In a large bowl add caster sugar and butter and beat until creamy. Stir through lemon zest. Add eggs, both flours, milk and fresh lemon juice and mix thoroughly until you have a smooth batter. You can use a hand beater or mixer to mix the batter however if you don’t have either you can use a wooden spoon – it will just take a little longer to cream the butter and sugar to get a smooth mix.
To make the lemon sauce, mix caster sugar and lemon juice together until the sugar is fully disolved. Set aside.
Pour mix in to a cake tin lined with baking paper. Place in oven and bake for 35-40 minutes, testing with a metal skewer at about 35 minutes. If it comes out clean the cake is baked through and ready to be removed from the oven.
As soon as the cake is out of the oven, drizzle the lemon sauce all over. The sauce will sink into the warm cake making it deliciously lemony and moist. Allow to stand for about 10-15 minutes, then remove from cake tin. Top with additional lemon zest and sprinkle lightly with icing sugar. Serve and enjoy!
Love lemon desserts? Click here for our delicious Italian Olive Oil and Lemon Cake with Flowering Rosemary and here for our classic Tarte au Citron (Lemon Tart).