Simple but Delicious Lemon Drizzle Cake

A friend was hosting afternoon tea at her house last weekend, and I was wondering what to contribute to the spread. Eventually, I decided on a smoked salmon, cranberry Wensleydale cheese and rocket sandwich between Veda bread, as well as a simple and fail-proof lemon drizzle cake.

I don’t bake often, thus have diligently bookmarked all my recipes here on this blog – but I discovered last week while preparing to bake that I hadn’t been diligent enough for this recipe! So here is me rectifying this omission – I hereby present an easy lemon drizzle cake recipe, modified very slightly from Polly Shelby’s famous recipe.

Ingredients

  • 110g (4 oz) butter
  • 170g (6 oz) self raising flour
  • 4 tablespoons milk
  • 170g (6 oz) caster sugar
  • 2 eggs
  • lemon zest from 2 lemons
  • juice from 1 lemon
  • 3 tablespoons icing sugar (feel free to use granulated sugar instead)

Method

  1. Preheat the oven to 180 C / Gas mark 4. Grease and line a 23x13x7cm cake tin.
  2. Beat the first 5 ingredients and the lemon zest together until smooth and creamy. The batter may be slightly thick – do not add more milk/eggs to it.
  3. Pour cake mixture into prepared tin and bake in the preheated oven for 40 to 50 minutes.
  4. Heat the lemon juice in the microwave for 30-45 seconds, and stir in the icing sugar.
  5. Use a skewer to poke poke holes all over the cake.
  6. While still hot in the tin, pour the lemon mixture over cake. (Alternatively, if lemon sauce is poured over cool cake, it gives a glaze to the top.)
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