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+ servings

Lemon Drizzle Cake

This sweet lemon syrup soaked cake is a traditional British teatime treat.
Course Dessert, Loaf Cake
Cuisine British
Keyword dessert, loaf cake
Prep Time 20 minutes
Cook Time 45 minutes
Servings 10 slices

Ingredients

  • 125 grams unsalted butter
  • 175 grams golden granulated sugar
  • 2 large eggs
  • zest of 1 lemon
  • ½ teaspoon vanilla extract
  • 175 grams self-raising flour
  • ¼ teaspoon salt
  • 4 tablespoons milk
  • For the syrup:
  • 4 tablespoons lemon juice
  • 2 tablespoons Limoncello liqueur
  • 100 grams icing sugar (icing sugar is confectioner's sugar)

Instructions

  • Preheat the oven to 350°F (180°C or 170°C for a fan oven).
  • Grease and flour or line a 2 lb loaf tin.
  • Cream the butter and sugar together in an electric mixer.
  • Add the eggs one at a time, beating after each addition.
  • Beat in the lemon zest and vanilla.
  • Fold the flour and salt into the batter with a wooden spoon.
  • Stir in the milk.
  • Spoon into the prepared loaf tin and bake for about 45 minutes.
  • The cake should be golden and risen in the middle and a skewer inserted in the centre of the cake should come out clean.
  • Remove the pan from the oven but leave the cake in the cake tin.
  • Make the syrup by stirring the lemon juice. Limoncello and sugar together in a small saucepan and heating gently until the sugar dissolves.
  • Make small holes in the cake with a skewer, cake tester or dry piece of spaghetti.
  • Pour the syrup slowly over top, allowing it to soak in before adding the rest. Be sure to cover the whole cake, including the middle and edges.
  • Let the cake cool completely in the tin before attempting to remove it.

Notes

Slightly adapted from Nigella Lawson's Lemon Syrup Loaf Cake
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