Lemon Drizzle cake never fails to please, it’s a classic among cakes and can always be relied upon. This recipe is perfect to have up your sleeve when you are asked to bake a cake for a fete or a charity fund raiser such as Comic Relief. The recipe gives you two loaves cakes so you can always keep one for yourself! Good presentation always appeals so if you are a keen baker invest in a roll of cellophane and wrap your offerings to be sure they best sellers.
4 eggs, beaten
225g butter, softened
225g caster sugar
60ml (4Tbsp) lemon curd, ready-made or use my lemon & lime curd recipe on this blog
250g self-raising flour
5ml (1 tsp) baking powder
Zest of 2 lemons
60ml (2Tbsp) milk
Juice of 2 lemons
60ml (4 Tbsp) caster sugar
Extra caster sugar to sprinkle
- Preheat the oven to 160˚C fan and line 2 x 1kg (2lb) loaf tins (8 x 3.5 inch), ideally with loaf paper cases.
- Place all the cake ingredients in a bowl and beat until smooth and pale in colour, ideally in a stand-alone mixer if you have one.
- Spoon the mixture into the loaf tins and bake for 45 minutes or until well risen and springy to touch.
- Meanwhile prepare the lemon syrup – in a pan gently heat the lemon juice with the sugar until dissolved.
- Once the cakes are ready remove from the oven and carefully pour over the syrup making small holes with a cocktail stick to allow the syrup to soak in. Brush with any remaining syrup to ensure the cake surfaces are completely covered. Sprinkle with the extra caster sugar and allow to cool completely before serving or wrapping.