Lemon Drizzle Cake Recipe

Caroline Artiss shows you how to make lemon drizzle cake, a classic cake guaranteed to please.

Temp:180°c / 360°f

220g unsalted butter, softened
220g caster sugar
2 lemons, zested
4 eggs
150g self-raising flour
75g ground almonds
1 1/2 lemons, juiced
85g icing sugar
1 tbsp demerara sugar

STEP 1: Make Cake The Batter
Preheat the oven to 180°c/360°f. Beat together the softened butter and caster sugar until light and fluffy then mix in the zest of the 2 lemons. Add the eggs one at a time, mixing each one in well before adding the next. To the mixture sift in 150g self-raising flour, this will help the cake to rise. Next add 75g ground almonds and mix through until all the ingredients are well combined and the batter is light and fluffy.

STEP 2: Bake The Cake
Pour your batter into a greased and lined tin loaf and bake for 45-50 minutes, or until the cake is baked through. To test if the cake is cooked poke a skewer into the middle and if it comes out clean your cake is ready. Remove the cake from the oven and set on a wire rack. While the cake is still warm poke a few holes in the top with a skewer, this will allow the icing to soak in.

STEP 3: Make The Icing
Leave the cake to one side and in a clean bowl mix together the juice of 1-and-a-half lemons and the icing sugar until well combined, then stir through 1 tbsp of demerara sugar. Drizzle half of the icing over the warm cake and leave to absorb, before adding the rest. Leave the cake to cool in the tin and then serve.