Name: Lemon drizzle cake
Yield: For 8-12 people
Cuisine: United Kingdom
Ingredients: flour, for dusting; butter, for greasing; 2 tbsp baking powder; juice of 2 lemons; 175 g (6 oz) white sugar; 4 tbsp buttermilk (or regular milk mixed with a little lemon juice); zest of 2 lemons, grated; 225 g (8 oz) caster (superfine) sugar; 4 eggs; 250 g (9 oz) plain (all-purpose) flour; 225 g (8 oz) butter, at room temperature

Preparation info

For
8-12
people

Difficulty
Medium

Appears in

Oats in the North, Wheat from the South

By Regula Ysewijn

Published 2020

About

This cake is at home in rustic tearooms as well as hip coffee bars. The secret that makes this simple cake so beautiful is the sharp lemon syrup that soaks into the velvety soft cake. The best way to bake it is as a tray cake – it loses its effect as a round cake. This is my husband Bruno’s favourite cake.

Ingredients

For the cake

225 g (8 oz) butter, at room temperature
225 g (8</

Method

For a loaf tin (500 g/1 lb 2 oz)

Preheat your oven to 180°C (350°F) and prepare the tin.

Put the butter and sugar in a bowl and beat until creamy. Add the eggs, one at a time, and make sure that each egg is completely incorporated be

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Lemon drizzle cake

Ingredients

For the cake

Method

For a loaf tin (500 g/1 lb 2 oz)

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