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How To Make Lemon Cake

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How To Make Lemon Cake
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Sweet and tangy, this perfect lemon drizzle cake is easy to make. You'll love our simple lemon cake recipe. Enlarge Sweet and tangy, this perfect lemon drizzle cake is easy to make. You'll love our simple lemon cake recipe.

Step : You will need:

  • 220 g softened butter
  • 220 g caster sugar
  • 5 medium lemons, 3 zested and 2 juiced
  • 4 medium eggs
  • 200 g self-raising flour
  • 1 tsp baking powder
  • 50 g ground almonds
  • icing sugar

Step 1: Preheat oven

Heat your oven to 180C/fan 160C/gas 4. Grease a 20cm round cake tin and line it with greaseproof paper.

Step 2: Mixture

Beat 225g softened, unsalted butter with 225g caster sugar until pale and creamy. Then add 4 eggs, one at a time, slowly mixing through. Sift in 225g self-raising flour, then finely grate the zest of 1 lemon and mix this in until everything's well combined. Spoon the mixture into the tin and level the top.

Step 3: Bake

Bake in your pre-heated oven for 45-50 mins. You can tell when the cake's ready by inserting a thin skewer into the centre. If it comes out clean the cake is cooked. While the cake is cooling in its tin, juice one and a half lemons and mix the juice with 85g caster sugar.

Step 4: Drizzle

Prick the warm cake all over with a skewer or fork, then pour over the sugared lemon juice - the liquid will sink in and the sugar will form a lovely, crisp topping. Leave in the tin until completely cool, then remove and serve.
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Tips & Comments
  1. David

    This looks really tasty :-)

  2. stems

    it does not mention when to add almonds in the lemon cake recipe

  3. Simonrobin

    I made this cake...Its great....As for the Almonds I just mixed it into the cake....And was lovely .Try it out ,Tip when making the Icing add some of the Zest and a few drops of yellow Quinoline...

  4. Tlara

    This recipie is odd, does not mention where to put the Almonds. But the recipie I learned from my family goes like this . Cream the margarine and 170g (6oz) of sugar in a bowl until soft and fluffy. Gradually add the beaten eggs into the creamed mixture. Fold in the flour and the grated lemon rind. Spread the mixture evenly in the tin. Bake for 30 to 40 minutes until springy when touched. While the cake is cooking place the lemon juice and remaining caster sugar into a small saucepan and heat until warm but not boiling. When the cake has cooked prick the top with a fork and spoon the syrup over the cake, and grated almonds ontop. Hope this helps Allow the cake to cool in the tin.

  5. DonLouis

    Check this please, you mention for the topping, "Castor Sugar" but in the final ingrediants list it shows "Icing Sugar" Also in that list it shows "Almonds" Where do these come in.

  6. lauripops

    Its icing sugar not caster sugar. Icing sugar would produce white icing rather than drizzle!

  7. Anonymous

    This is a great recipe. I have used it many times. Give it a try. I am not sure why it was disaster for some.

  8. Anonymous

    200g of butter, caster sugar become 225g in recipe. No mention of when to add almonds or baking powder. Why 5 lemons why not use the zest and juice of 1 rather than 2. What a rubbish recipe to follow !!

  9. Anonymous

    where do the ground almonds and baking powder go ??

  10. Anonymous

    for the icing, is it castor sugar or icing sugar? at the side it says icing sugar.