#kbcgrecipes: Lemon Drizzle Cake

    I’ve been feeling a little under the weather lately. I find solace in cooking and baking, so I have been experimenting a lot too. This sudden crave for something sweet is killing me, so I made something out from whatever ingredients that I can find in the fridge.



    113 grams softened butter (make sure it’s really soft)
    170 grams self-raising flour
    1 teaspoon baking powder
    100 grams superfine sugar
    2 large eggs
    6 tablespoons milk
    1 large lemon (unwaxed, finely grated rind of)


    1 large lemon (juice of)
    100 grams superfine sugar
    KBCG - lemon drizzle cake
    Preheat oven to 180 degrees C/gas mark 4.

    Remember to line your baking tins with baking parchment. I did not, so it is difficult to get the cakes out.

    Tip all cake ingredients into large mixing bowl and beat for 2-3 minutes; mixture will drop easily off spoon. Spoon mixture into tin and smooth with back of spoon.

    Bake for 30 minutes until golden & firm to the touch.

    Beat together icing ingredients and pour over the cake while it is still HOT.

    Cool in tin & cut into squares.
    That’s it! Enjoy your afternoon tea with the ultra delicious lemon drizzle cake.

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