Easy Lemon Drizzle Cake
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!
For the cake:
Buttery baking spread*
Medium eggs, beaten
Ground almonds
Lemon, zest & juice
Self-raising flour
Baking powder
For the syrup:
Lemon juice
Icing sugar
For the icing:
Lemon juice
Icing sugar
You will also need:
18x28cm flapjack tin lined with baking parchment
*recipe based on 70% fat buttery baking spread
Step 1 of 5
Preheat the oven to 180°C, (160°C for fan ovens), Gas Mark 4.
Step 2 of 5
Add all the ingredients for the cake in to a large mixing bowl and using an electric hand whisk (if you have one!), whisk the ingredients until pale and creamy.
Step 3 of 5
Decant the mix into your lined tin and bake in the middle of the oven for 30-35 minutes until golden and cooked through. If the top starts to turn too brown, cover with a piece of parchment paper. Remove from the oven, and place on a wire rack to cool.
Step 4 of 5
To make the syrup, add the lemon juice and icing sugar to a small pan and heat gently until combined. 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 5 of 5
To make the icing, add the icing sugar to a small bowl and gradually add the lemon juice until you have a pouring consistency. When the cake is cool, transfer to a serving plate and drizzle over the lemon icing. Cut into pieces and enjoy!
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Easy Lemon Drizzle Cake
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Cook: 35 mins
Prep: 25 mins
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Quite Easy
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SERVES: 12
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Ingredients
For the cake:
Buttery baking spread*
225gMedium eggs, beaten
4Ground almonds
40gLemon, zest & juice
1Self-raising flour
225gBaking powder
1 tspFor the syrup:
Lemon juice
3 tbspIcing sugar
50gFor the icing:
Lemon juice
1 tbspIcing sugar
50gYou will also need:
18x28cm flapjack tin lined with baking parchment
*recipe based on 70% fat buttery baking spread
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Method
Step 1 of 5
Preheat the oven to 180°C, (160°C for fan ovens), Gas Mark 4.
Step 2 of 5
Add all the ingredients for the cake in to a large mixing bowl and using an electric hand whisk (if you have one!), whisk the ingredients until pale and creamy.
Step 3 of 5
Decant the mix into your lined tin and bake in the middle of the oven for 30-35 minutes until golden and cooked through. If the top starts to turn too brown, cover with a piece of parchment paper. Remove from the oven, and place on a wire rack to cool.
Step 4 of 5
To make the syrup, add the lemon juice and icing sugar to a small pan and heat gently until combined. 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 5 of 5
To make the icing, add the icing sugar to a small bowl and gradually add the lemon juice until you have a pouring consistency. When the cake is cool, transfer to a serving plate and drizzle over the lemon icing. Cut into pieces and enjoy!