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Shane loves lemon cake. Every time I ask what cake you want today, he always says lemon cake. Sometimes I just make what I want without asking, so I can try different recipes. This time I got everything I needed for a coconut cake, but I asked him in the morning, ‘you want coconut cake or lemon cake?’ Quite predictably, he chose lemon!
Dahaa, so here’s another Sunday lemon cake.
125g unsalted butter, softened, plus more for greasing the tin
150g caster sugar
2 large eggs, beaten
3 lemons, zest and juice
180g plain flour
2 tsp baking powder
4 tbsp milk
50g icing sugar
Preheat your oven to fan 170C. Butter a cake tin (I use an 8-inch springform)
In a large mixing bowl, cream the butter and caster sugar together. Gradually beat in the eggs. Stir in the lemon zest, flour and baking powder, and mix well. Add 2 tbsp of the lemon juice and mix well again. Then beat in the milk.
Pour the cake mix evenly into the prepared cake tin and bake for 30 minutes.
In the meantime, mix the remaining lemon juice and the icing sugar together in a small bowl to make a syrup. The syrup should be thick and not runny, adjust with more lemon juice or sugar to achieve the consistency.
When it’s ready, take the cake out of the oven. It’s ready if you put a skewer into the middle and it comes out clean. Leave it to cool in its tin for 5 minutes. Then turn it out onto a plate. Pierce the top of the cake all over and spoon the lemon syrup evenly over the cake until all of it is absorbed. Give it 10-15 minutes to dry then it’ll be ready to eat.
Original recipe: https://thehappyfoodie.co.uk/recipes/lindas-lemon-drizzle-cake
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