Lemon Drizzle Cake
Sweet, tart, buttery and soft Lemon Drizzle Cake. Perfect for afternoon tea and Easter as a refreshing, light dessert.
Ingredients
Cake
- 225 grams butter , Lurpak, unsalted, room temperature
- 225 grams sugar , caster
- 4 large eggs , room temperature
- 215 grams plain flour
- 3 teaspoons baking powder
- 1 medium lemon , zest only - reserve juice for syrup
Syrup
- 85 g sugar , caster
- 2 and 1/2 unwaxed lemons , juiced
- 10 g mint , minced (optional)
Equipment
- KitchenAid Artisan Stand Mixer
- 2 small Loaf Tins , greased and lined with baking parchment
Instructions
Cake
- Prepare the loaf tins and heat oven to 175C (fan).
- In a standmixer, add the soft butter and cream together with the sugar on low speed.
- Add the eggs, one at a time and incorporate each egg fully before adding the next egg.
- In a small bowl, sift the plain flour and baking powered together.
- Add the flour mixture, slowly, one tablespoon at a time and combine into the cake batter.
- Fold in the zest of one lemon.
- Bake for 25 - 30 minutes until a skewer in the middle comes out clean. (I tested mine too early and the cake fell.)
Syrup
- While the cakes are baking, make the syrup by combining the caster sugar with the lemon juice.
- Add mint, if using.
Drizzle
- When the cakes are still warm, poke holes in the cake with the skewer.
- Pour the syrup over the cakes and let them cool completely.
Serve
- Pop out of the tin and loosely wrap in aluminium foil.
- I keep mine in the fridge which helps the sugar form a crunchy top.