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Lemon Drizzle Cake

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Serves: 0

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A lovely lemon cake with a crunchy icing top. The recipe came from Good Food Magazine in the spring of 2002 I think. It's really easy and travels well, so if you're currying favour with the boss, it's a good one to take into the office! Incredibly easy and quick to make, as the cake is mixed all together in one go... and yes it does work!!

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Ingredients

For the cake

  • 4 oz softened butter (make sure it's really soft)
  • 6 oz self-raising flour
  • 1 tablespoon baking powder
  • 6 oz golden superfine sugar
  • 2 large eggs
  • 6 tablespoons milk
  • 1 large lemon (unwaxed, finely grated rind of)

For the icing

  • 1 large lemon (juice of)
  • 4 oz golden superfine sugar

Method

  1. Preheat oven to 180 degrees C/gas mark 4.
  2. I use an oblong tin which measures 9" x 8", lined with baking parchment. could also be made in a round tin, but size of which, I'm not sure!!
  3. Tip all cake ingredients into large mixing bowl and beat for 2-3 minutes; mixture will drop easily off spoon. Spoon mixture into tin and smooth with back of spoon.
  4. Bake for 30-40 minutes until golden & firm to the touch.
  5. Beat together icing ingredients and pour over the cake while it is still HOT.
  6. Cool in tin & cut into squares. YUM YUM!!!!

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  • Hi , I am a first time baker and picked on this cake to try . It tastes good , but it fell flat in the middle .What do i do if i happens again .Can some one tell me why it happens ! Thanks

    Posted by amenon781 on 12th Jul 2011 at 21.56

  • hi, I tried this recipe today and worked out fine but I did cook it in a loaf tin at 180 and just kept and eye on it. Hope this helps you

    Posted by debs25 on 29th Sep 2011 at 21.20

  • This is delicious! Just wanted to mention, that i have a fan assisted oven, so I turned it down to 160 and cooked it for 35mins. Came out perfectly.

    Posted by crossfire on 4th Oct 2011 at 20.29