Easy Lemon Drizzle Cake

This lemon drizzle cake is SPLENDIFEROUS, it will blow your socks off! And it’s really easy to make…

Ingredients

225g of unsalted butter
225g of caster sugar
225g of self-raising flour (wholemeal gives a different, healthier texture).
4 free-range eggs Happy chickens = fantabulous cakes
1 large lemon’s worth of zest

…and for the drizzle:
the juice of 2 lemons, and
85g of caster sugar

Equipment

A loaf tin
A grater or lemon zester
Grease-proof paper
A bowl and wooden spoon
A skewer to test your cake

How to make your Lemon Drizzle Cake

1. Heat up your oven to 180C / 160C (if you have a fan oven) / gas 4.

2. Measure out your butter and sugar (reminder: both 225g) and beat them together until the mixture is pale and creamy.

3. Add the 4 eggs, one by one, slowly mixing them into the pale mixture.

4. Measure out your flour (225g again!), and sift it into the mixture.

5. My least favourite part – Zesting. Get a grater, your large lemon and some grease-proof paper. Wash the lemon, and put the grease-proof paper on the grater. Rub the lemon on the paper. The lemon zest should scrape off the lemon and stick to the paper. (Of course, this can all be avoided if you have a fancy lemon zester).

6. Add the zest into your cake mixture, and beat it all until it is well combined.

7. Line the loaf tin with grease-proof paper (no need if you have a rubber tin, like myself). Spoon your ambrosial confection from the bowl into the tin.

8. Bake for 45-50 minutes. The cake is done when you can push in a skewer and it comes out clean. Take the cake out and leave it to cool.

9. Time to make the drizzle. Measure out some more sugar (85g) and cut the 2 lemons in half. Put the sugar in a bowl, and squeeze in the juice from the lemons. Stir it until the sugar melts.

10. While the cake is still fairly warm, jab lots and lots of holes in it (all the way through) and pour over the drizzle. The juice will seep into the holes, and make the cake even more lemony.

11. Finally, leave it in the tin until it is completely cool, then enjoy.

This was a recipe written completely by Benjy B (aged 12 and 5 sixths) – thanks for reading.

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Cola Cupcakes
Chocolate Fudge Cakes
Easy Plum Tarts