Lemon Drizzle Cake
Lemon Drizzle Cake is by far one of the best summer cakes you can make. It is absolutely a lovely moist, fluffy and tart cake.
Ingredients
Dry Ingredients
- 150 g of Self Raising Flour
- 1 tsp of Baking powder
- 150 g of Caster sugar
- 20 g of cornflour
Wet Ingredients
- 150 g of soft butter
- 3 large eggs beaten
- Juice and Zest of 1 large Lemon
- 1 tsp of Vanilla extract
Lemon Drizzle
- 150 g of icing sugar or Granulated sugar
- Juice of 2 lemons
- 1/2 tsp of Vanilla bean paste
- -Garnish with zest
Instructions
- Preheat the oven to 180C.
- Prepare a loaf tin by greasing and lining with baking paper.
- Sift all the dry ingredients into a food processor and turn on low to combine
- Add in all wet ingredients and pulse until it turns to a batter
- Pour into prepared tin. Bake for 35 mins or until cooked. (See Note 1)
- Let it cool slightly in the loaf tin
- Meanwhile prepare the drizzle, sieve the icing sugar into a small bowl pour in the lemon juice & Vanilla and gently whisk until well combined.
- When cooled gently poke a few holes on the top of the cake with a skewer and pour the drizzle icing all over it
- Sprinkle with some Zest and enjoy
Notes
1. Baking times may vary. You can test to see if the cake is fully cooked my sticking a knife or a metal skewer into the middle of the cake. If it comes out clean it means it is cooked.