Ingredients for Luscious Lemon Drizzle Cake
- 4 large eggs
- 200g granulated sugar
- Butter
- Lemon, Zest Of
- Self Raising Flour
- 100ml milk
- Pinch of salt
- Icing sugar, for dusting
- Fresh Lemon Juice
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How to Make Luscious Lemon Drizzle Cake
- Preheat oven to 180°C (350°F).
- Grease and flour a 23cm x 13cm x 7.5cm loaf tin. Line the bottom with baking parchment.
- In a food processor, beat 4 large eggs and 200g granulated sugar for 2 minutes, scraping down the sides.
- Add 200g softened unsalted butter (or margarine), cut into cubes, and the zest of 2 lemons. Pulse until combined and resembles mayonnaise.
- Add 200g self-raising flour, 100ml milk, and a pinch of salt. Pulse until just combined. Do not overmix.
- Pour batter into the prepared tin and bake for 45-50 minutes, or until a skewer inserted into the center comes out clean.
- Remove from oven and let cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
- While the cake is baking, prepare the syrup: Gently heat 100g granulated sugar and 100ml lemon juice in a small saucepan over low heat, stirring until the sugar dissolves and forms a clear syrup (about 3 minutes). Do not boil.
- Once the cake is slightly cooled, prick it all over with a fork and drizzle the syrup evenly over the top, allowing it to soak in completely.
- Once completely cool, dust with icing sugar before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
162g
Fat
51g
Carbs
19g
