"Lemon Drizzle Cake

By RoketJSquerl

Ingredients

• Lemon Cake –
• 250 g unsalted butter or margarine, softened
• 250 g caster sugar
• Zest from 2 large lemons
• 4 large free-range eggs, at room temperature
• 275 g self-raising flour
• 1 teaspoon (6g) baking powder
• 100 ml buttermilk
• Juice of 1 large lemon
• Lemon Sugar Syrup –
• 150 g caster sugar
• Juice of 1 large lemon
• 50 ml water
• Lemon Drizzle Icing –
• 100 g icing (confectioners’) sugar
• 2 tablespoons lemon juice (add more less depending on your preferred consistency)

Details

Adapted from whatjessicabakednext.com

Preparation

Step 1

Method:

Preheat oven to 180°C / 160 Fan / 350°F / Gas Mark 4. Grease and line a 23cm springform cake tin with butter and parchment paper.
In a small bowl combine the sugar and lemon zest. Using your fingertips, rub the sugar and zest together until combined.
In a large mixing bowl beat together the softened butter/margarine with the lemon sugar until creamy and fluffy.
Add the eggs one by one, beating well after each addition. Make sure you scrape down the bottom and sides of the bowl to ensure all the ingredients are getting incorporated.
Sift the flour and baking powder into the bowl and beat again until just a few lumps of flour remain. Finally, add the buttermilk and lemon juice and mix again until they’re combined into the batter fully.
Spoon the batter into the cake tin and smooth the top with a spatula. Bake the cake for 50 minutes or until a cake tester when inserted into the centre of the cake comes out clean without any uncooked batter remaining. All ovens are different so the cake may need 5-10 minutes longer in the oven. If the cake is colouring too much cover the top with a piece of tin/aluminium foil.
Once the cake is baked completely, leave it on the side to cool for a few minutes. Meanwhile, make the lemon sugar syrup. Heat the sugar, lemon juice and water in a small saucepan. Stir until all the sugar has dissolved. Once dissolved, take off the heat. Poke holes all over the cake using a skewer, then pour the hot lemon sugar syrup all over the top of the cake. This step must be done when the cake is still warm. Now leave the cake to cool completely, then once cool remove from the tin.
Make the lemon drizzle icing by sifting the icing sugar into a mixing bowl. Add the lemon juice and mix until you have a thick, runny icing. Adjust the consistency to your preferred liking with less or more lemon juice. Drizzle the cake with the icing.
Recipe Notes:

The cake will keep for up to 1 week stored in an airtight container.
The drizzle icing is optional, but I think it really makes this cake!
This lemon drizzle cake is delicious served on its own, but we especially love it with a scoop or two of vanilla ice cream, clotted cream, some yoghurt and fresh berries.