Zesty Lemon Drizzle Cake


For the Lemon Sponge

  • 170g plain flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 170g caster sugar
  • 3 large eggs, room temperature
  • 195g unsalted butter, room temperature
  • 1 1/2 teaspoon vanilla essence
  • 3 tablespoons milk
  • 1 tablespoon lemon zest

For the drizzle and icing:

  • 6 tablespoons caster sugar
  • 60ml lemon juice
  • Icing sugar 
  • Method:
  1. Preheat oven to 180C and line a 22cm loaf tin with baking parchment.
  2. Whisk together eggs and milk and add vanilla essence
  3. In large bowl add flour, sugar, lemon zest, baking powder and salt.
  4. Beat in the butter to the dry ingredients with half of the egg mixture. Once well beat in, add the remaining egg mixture and beat some more.
  5. Pour the cake batter into the loaf tin and put in oven for 50 minutes, or until light brown on top and springs back at the touch.
  6. Whilst the cake is baking mix together the lemon juice and 6 tablespoons of sugar until the sugar is dissolved.
  7. Remove cake from oven and prick all over with a fork. Carefully pour over half the lemon sugar syrup and leave cake to cool.
  8. Add the icing sugar to the remaining half and once the cake is cool, pour over the top.

Lucy Stewart