Lemon drizzle cake

Name: Lemon drizzle cake
Yield: Serves 6–8
Ingredients: 150 g/5 oz/¾ cup caster (superfine) sugar; shredded rind of 1 lemon, to decorate; juice of 1 lemon; 225 g/8 oz/2 cups self-raising (self-rising) flour; 5 ml/1 tsp baking powder; 175 g/6 oz/scant 1 cup caster (superfine) sugar, plus 5 ml/1 tsp; 4 eggs; finely grated rind of 2 lemons; 225 g/8 oz/1 cup unsalted butter, softened, plus extra for greasing

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

Cakes

By Ann Nicol

Published 2014

About

Wonderfully moist and lemony, this cake is a favourite at coffee mornings and for afternoon tea. A lemon and sugar syrup is poured over the cooked cake and allowed to soak through, so that the whole cake is sweet and tangy. It can be stored in an airtight container for up to five days.

Ingredients

225 g/8 oz/1 cup unsalted butter, softened, plus extra for greasing
finely grated rind of

Vegetarian
Cake

Method

Preheat the oven to 160°C/325°F/Gas 3. Grease and line the base and sides of an 18–20cm/7–8in round deep cake tin (pan) with baking parchment.
Mix the grated lemon rind and sugar together in a bowl.
In a large bowl, beat the butter with the l