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Lemon Drizzle Cake

Lemon Drizzle Cake — a cake recipe, 8 ingredients, about 40 min.

Serves 16 · 40 min · Cake

contains glutencontains dairycontains eggs

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 280 g (9.9 oz/2¼ sticks) unsalted butter, plus extra for greasing
  • 280 g (9.9 oz/1¼ cups) superfine sugar
  • 5 standard eggs
  • Zest and juice of 1 lemon
  • 300 g (11 oz/2¼ cups) self-raising flour
  • 1½ teaspoons baking powder
  • 150 g (5.3 oz/1¼ cups) powdered sugar
  • Juice of ½ lemon
Make it lactose-friendly
  • 280 g (9.9 oz/2¼ sticks) unsalted butter, plus extra for greasing → plant butter, ghee (mostly lactose-free), or olive oil

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  1. Preheat the oven to . Grease and line a square cake tin.
  2. Beat the butter and sugar in a mixing bowl, until soft and fluffy.
  3. Beat in the eggs, one at a time, then lemon juice and zest.
  4. Fold the flour and baking powder into the mixture.
  5. Spoon the mixture into the cake tin.
  6. Bake for 25 minutes until a skewer inserted into the center comes out clean.
  7. Transfer the cake to a wire rack and leave it to cool.
  8. Mix the icing sugar and lemon juice in a bowl until it is thick enough to coat the back of spoon.
  9. Drizzle the icing over the cake.
  10. Enjoy!

We refine our recipes every week — check back for sharper, clearer steps.

Source

Wikibooks Cookbook — adapted under CC BY-SA 3.0