Lemon Drizzle Cake
Prep time
Cook time
Total time
Serves: 12 Squares
  • 225g Unsalted Butter (cut into chunks)
  • 225g Golden Caster Sugar
  • 3 Medium Eggs
  • 150ml Whole Milk
  • 225g Self-Raising Flour
  • 1½ teaspoons Baking Powder
  • 100g Granulated Sugar
  • Zest & Juice of 2 Lemons
  1. Grease a 23 x 23cm silicone (or non-silicone) baking tin and leave to the side.
  2. In a large bowl add the butter and sugar and combine with a wooden spoon until pale.
  3. Add each egg one at a time and incorporate using an electric whisk, then repeat with the remaining 2 eggs.
  4. Now pre-heat the oven to 170C (fan-assisted).
  5. Add the milk and continue to whisk until combined.
  6. Add a little flour at a time and continue to mix, then add the baking powder for a final whisk.
  7. Grate in the lemon zest and mix using a wooden spoon.
  8. Transfer the cake mixture into the greased baking tin and level off using a spatula or metal spoon.
  9. Bake for 30 minutes until golden and the sides have moved slightly away from the edges of the tin.
  10. Using a skewer make holes through to the middle of the sponge.
  11. Combine the lemon juice with the granulated sugar and mix.
  12. Pour the mixture evenly over the surface of the sponge and leave to cool.
  13. Once fully cooled cut into squares and serve immediately, or place into an air-tight container for later.
Recipe by Food & Fitness Always at http://foodandfitnessalways.com/lemon-drizzle-cake-4015/