Classic moist lemon drizzle cake

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Classic moist lemon drizzle cake

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Ingredients

225 g Caster sugar
225 g Butter unsalted, room temperature
225 g Self-raising flour
4 Egg medium
2 Lemon zest and juice
Drizzle
85 g Caster sugar

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Cuisine:
    • Easy

    Ingredients

    • Drizzle

    Directions

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    Classic moist lemon drizzle cake

    This classic moist lemon drizzle cake is easy to make and a delicious tea-time treat! This is based on the pound cake recipe, ie equal weights of flour, butter, sugar and egg. These are also the same basic measurements in my Victoria sponge cake. Keeping the basic ingredients in that basic ratio will always result in a good sponge. You will normally find these with a topping of either lemon juice and sugar, or lemon icing. For this version I have gone with a lemon juice and sugar drizzle – next time around I will do the lemon icing.

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    Steps

    1
    Done

    Preheat the oven.
    Add the sugar and room temperature butter to a large bowl.
    Using a spoon, cream the two together until fluffly and light.

    2
    Done

    Add one egg, and a sieved tablespoon of flour to the creamed butter.
    Mix until thoroughly combined.
    Repeat with the other three eggs.

    3
    Done

    Take the lemons and remove the zest of 1 1/2 of the lemons.
    Sieve the flour onto the mixture along with the lemon zest.
    Fold in, until combined.

    4
    Done

    Grease and line a loaf tray (roughly 21cm by 8cm).
    Pour in the mixture and level roughly with a spatula.
    Put into the middle of the oven.

    5
    Done

    At around the 45 minute mark, check with a skewer to see if it is baked.
    If it comes out cleanly and the cake has come away from the edge, it is ready.
    I used a ceramic loaf tray, so baking time was longer. If you use silicone or metal, it could well be ready at around 45 minutes!

    6
    Done

    Take the 85 g of caster sugar and add the juice of the two lemons and stir thoroughly.
    Take a skewer or toothpick and make a lot of holes over the surface of the cake.

    7
    Done

    Pour the lemon juice evenly over the hot cake.
    The juice will be absorbed into the cake and the sugar will form a crust on top.
    Leave until cool before serving.

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