Easy Lemon Drizzle Cake Recipe
This easy lemon drizzle cake recipe is perfect for a summer garden party, but also makes a delicious teatime treat. It's really easy to make and makes the best use of zingy fresh lemons. Using a bundt tin adds an extra touch of decoration without much extra effort, but you could always use a 6" round cake tin if you don't have a bundt tin to hand. If you do use a 6" cake tin, make two and sandwich them together with some delicious lemon buttercream and lemon curd.
Ingredients
For the Lemon Drizzle
- 4 lemons juice only
- 75 grams caster sugar
For the Lemon Cake
- 175 grams caster sugar
- 175 grams unsalted butter
- 2 lemons zest and juice
- 3 medium eggs
- 1 teaspoon lemon extract
- 200 grams self raising flour
Instructions
- Preheat the oven to 180ºC/350ºF/Gas 4. Carefully grease a 7" bundt tin using margarine or butter, taking care to get into all the creases and folds.
- For the lemon drizzle, in a bowl, mix together the lemon juice and sugar until the mixture is well combined and the sugar has melted. Set aside.
- For the sponge, beat the sugar, butter and lemon zest in a stand mixer until pale and fluffy. You can also use a mixing bowl and an electric whisk.
- Gradually add the eggs, whisking after each addition until the egg is completely incorporated into the mixture before adding the next. Add the flour and mix until just combined. Be careful not to over mix.
- Pour the cake batter into the prepared cake tin and bake in the oven for 30-40 minutes, or until the sponge has risen and is cooked through. (The sponge is cooked through when a skewer inserted into the centre of the cake comes out clean.)
- As soon as the cake is cooked, remove it from the oven and leave it to cool in its tin for 10 minutes. After 10 minutes, bang the sides of the tin and tip the cake out. Prick the top all over with a cocktail stick. Pour over the lemon drizzle mixture to soak the sponge, then set aside to cool on a wire rack.