Lemon Drizzle Cake
This recipe reminds me of my mam every time. She loves this cake and not going to lie, she makes a better one than me. But, here is my attempt at her lemon drizzle cake with a crunchy sugar top. The trick is to poke a few holes in the cake when it’s just out of the oven and let the topping seep into it. Lemony goodness. A classic that you can’t go wrong with.
Ingredients
150g caster sugar
175g self raising flour
175g butter (softened)
3 eggs
Grated zest 1 1/2 lemons
For the drizzle
100g granulated sugar
juice of 1 lemon
Method
Preheat oven to 180 degrees and line either a 1lb loaf tin or a round loose bottomed 8 inch tin.
Cream butter & sugar in a bowl using a mixer (you can mix this by hand if your butter is soft enough, if you don’t have an electric mixer)
Add the rest of your ingredients and beat until all combined.
Add to the prepared tin and bake for 35-40minutes (or until golden brown and springy to touch). Place in the middle shelf of the oven.
While cake is in the oven mix the granulated sugar with the lemon juice and set aside, until needed.
Once the cake is out of the oven, after a few minutes poke a few holes in with a skewer.
Pour the sugar/lemon drizzle evenly over the top. The juice will be absorbed by the holes in the cake that you made.
Allow the cake to cool in the tin and once cooled lift out and slice! The top should be crunchy and have a nice sugar crust on it.
