In honour of National Baking Week, I thought I would share my delicious recipe for the perfectly moist Lemon Drizzle Cake. It’s such a wonderfully easy recipe – this Lemon Drizzle Cake consists of a perfect sponge with a citrus zing. Definitely a keeper and a good place to start if you’re new at baking.
120g unsalted butter, room temperature
170g caster sugar
170g self-raising flour
1 tsp baking powder
Zest and juice of 1 lemon
115g icing sugar
Zest of 1 lemon
Juice of 1/2 lemon
Preheat the oven to 170 degrees (fan).
Grease and line a 2lb loaf tin.
Put all the ingredients into a bowl and mix well until fluffy and pale in colour.
Pour the mixture into the tin and bake in the centre of the oven for 35-40 minutes.
Whilst the cake is cooking, prepare the icing
Check that the cake is fully-cooked by inserting a skewer into the centre and checking it comes out clean. If not, put it back in for a couple of minutes until fully cooked.
Immediately after removing the cake from the oven, poke holes into the cake using a skewer. This will allow the icing to penetrate the sponge and keep it moist, whilst intensifying the citrus flavour.
Whilst the cake is still hot in it’s tin, pour the icing over the top of the cake.
Allow the icing to set and the cake to fully cool before removing from the tin.
Peel away the baking paper and cut into slices to serve.