Lemon Drizzle Cake
A community recipe by EmilystarNot tested or verified by Nigella.com
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Preheat oven to 170ºC Fan oven/ 190ºC/ Gas Mark 5, and butter/line a square baking tin approx 20 x 20cm (can be slightly bigger). Cream butter and caster sugar together in a large mixing bowl, until pale and fluffy. Then beat in the eggs one at a time. At the milk and mix in, don't worry if it looks weird at this stage! Sieve the flour and baking powder into the bowl then fold into the rest of the mixture until mixed completely. Zest both lemons into the bowl and mix together. Scrape all the mixture into the prepared cake tin and bake for 27-30mins. When cake is golden and shrinking slightly from the sides, or a skewer comes out clean, run a knife around the edge and prick the cake with skewer at about 2cm intervals. Combine juice of 2 lemons with the golden granulated sugar and stir to evenly distribute, then spoon all over the top of the cake. leave to cool and the juice to sink into the sponge. Cut into 14-16 squares and enjoy :)
Preheat oven to 170ºC Fan oven/ 190ºC/ Gas Mark 5, and butter/line a square baking tin approx 20 x 20cm (can be slightly bigger). Cream butter and superfine sugar together in a large mixing bowl, until pale and fluffy. Then beat in the eggs one at a time. At the milk and mix in, don't worry if it looks weird at this stage! Sieve the flour and baking powder into the bowl then fold into the rest of the mixture until mixed completely. Zest both lemons into the bowl and mix together. Scrape all the mixture into the prepared cake tin and bake for 27-30mins. When cake is golden and shrinking slightly from the sides, or a skewer comes out clean, run a knife around the edge and prick the cake with skewer at about 2cm intervals. Combine juice of 2 lemons with the golden granulated sugar and stir to evenly distribute, then spoon all over the top of the cake. leave to cool and the juice to sink into the sponge. Cut into 14-16 squares and enjoy :)
Introduction
This is my Amazing Lemon Drizzle cake! Everybody who has tasted it loves it! I'm sure you will too :)
This is my Amazing Lemon Drizzle cake! Everybody who has tasted it loves it! I'm sure you will too :)
Ingredients
Serves: 14-16
Metric
Cups
- 225 grams unsalted butter
- 225 grams caster sugar
- 3 medium free-range eggs
- 150 millilitres full fat milk
- 225 grams self-raising flour
- 1½ teaspoons baking powder
- 100 grams golden granulated sugar
- 2 large lemons
- 8 ounces unsalted butter
- 8 ounces superfine sugar
- 3 medium free-range eggs
- 5 fluid ounces whole milk
- 8 ounces self-rising flour
- 1½ teaspoons baking powder
- 4 ounces golden granulated sugar
- 2 large lemons
Method
Lemon Drizzle Cake is a community recipe submitted by Emilystar and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
Additional Information
I normally line the tin so i have extra on two sides and can lift the cake out once cool as it is very moist and can crack easily.
I normally line the tin so i have extra on two sides and can lift the cake out once cool as it is very moist and can crack easily.
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