Name: Lemon Drizzle Cake recipe
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 8
Ingredients: 2 eggs large; 175 g sugar; 150 g butter softened; 2 tbs lemon rind grated *to taste; 175 g self-raising flour sifted; 125 ml milk; 1 pinch sea salt; 150 g icing sugar; 50 ml fresh lemon juice

by nannyh Last updated on 08/09/2022

Anybody fond of lemon will love this cake. - nannyh

Ingredients

2 eggs large
175 g sugar
150 g butter softened
2 tbs lemon rind grated *to taste
175 g self-raising flour sifted
125 ml milk
1 pinch sea salt

Lemon Syrup

150 g icing sugar
50 ml fresh lemon juice

Method

Step 1

Preheat oven to 180C.
Step 2

Line the bottom of a greased 23 x 13 x 7.5 cm loaf pan with baking paper.
Step 3

Place eggs and sugar in a food processor bowl and process for 2 minutes, scraping the sides down once with a rubber spatula.
Step 4

Remove the lid and drop spoonfuls of butter or margarine on top of the mixture, together with the lemon zest, then pulse until it just disappears (mixture should resemble mayonnaise).
Step 5

Add the flour, milk and salt, cover and pulse until the mixture is smooth in texture and even in colour, scraping the sides down with a rubber spatula if necessary (do not over-beat).
Step 6

Spoon the cake mixture into the prepared pan and bake for 45 minutes, until golden brown on top and firm to the touch.
Step 7

Remove from the oven and stand the tin on a cooling rack.
Step 8

To make the syrup, gently heat the sugar and lemon juice in a small saucepan, stirring until a clear syrup is formed (approximately 3 minutes). Do not boil.
Step 9

Prick the warm cake all over with a fork, then gently pour the syrup over it, until it has been completely absorbed.
Step 10

Leave until cool, then carefully ease the cake from the baking pan and remove the baking paper.
Step 11

Just before serving, sift a little more icing sugar on the top.