Easy Lemon Drizzle Cake
Easy Lemon Drizzle Cake

Easy Lemon Drizzle Cake

Cook: 55 mins
Prep: 25 mins
Quite Easy
Serves: 12

Our Easy Lemon Drizzle Cake recipe is well-loved by bakers. The moist lemon sponge drenched in tangy lemon syrup and topped with lemon icing makes it a citrus lovers' dream. . No special techniques are needed with our recipe either, just whisk everything together and go!

Easy Lemon Drizzle Cake
Family favourite. I have made this cake twice now. Lovely moist sponge. It's a real hit with my family.
Lolly67

Buttery baking spread*

225g

Eggs, beaten

4 large

Ground almonds

40g

Finely grated zest and juice of a lemon

Self-raising flour

225g

Baking powder

1tsp

Lemons, juiced

2

Icing sugar

50g

*recipe based on 70% fat buttery baking spread

You will also need...

20cm spring form cake tin lined or 18x28cm flapjack tin with baking parchment.

Step 1 of 3

Preheat the oven to 180°C, (160°C for fan ovens), Gas Mark 4. Whisk the ingredients for the easy lemon drizzle cake recipe in a large bowl until pale and creamy (use an electric hand whisk if you have one). Pour into the tin and bake for 55-65 minutes until golden and cooked through (cover with parchment if the top turns too brown).

Step 2 of 3

Reserve 1tbsp lemon juice from the 2 juiced lemons to make the icing. Make the syrup by warming together the remaining lemon juice and icing sugar. Whilst the cake is still warm, make holes all over it with a skewer and gradually spoon over the syrup, allowing it to sink into the cake. Leave to cool in the tin.

Step 3 of 3

Make the icing: add the reserved lemon juice gradually to the icing sugar until you have a pouring consistency. When the cake is cool, transfer to a serving plate and drizzle over the lemon icing.

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