Lemon Drizzle Cake
Baking
Lemon Drizzle Cake
An afternoon tea classic – light, zesty and utterly moreish. Try it as a dessert too, warmed through, spread with lemon curd and topped with a scoop of vanilla ice cream.
Facebook>Ingredients
175g Anchor® Butter, softened, plus extra for greasing100g golden caster sugar
75g light muscovado sugar
3 large eggs
2 tbsp whole milk
175g self-raising flour
1 lemon, zest and juice
FOR THE TOPPING:
175g icing sugar
2 tbsp lemon juice
50
20
Easy
8
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Directions
1. Preheat the oven to 170C, gas mark 3. Grease a 900g loaf tin and line with baking paper. Using electric beaters, cream the butter and sugars for 3-4 minutes until pale and fluffy. Then beat in the eggs one at a time, followed by the milk.2. Fold in the flour until you have a smooth batter, then stir in the lemon zest and juice. Scrape into the cake tin and bake for 45-50 minutes until a skewer inserted into the centre comes out clean. Transfer to a wire rack and cool to room temperature.
3. To make the icing, mix the icing sugar with the lemon juice until thick and smooth. Drizzle over the top of the cake before slicing to serve.