#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.
    KBCG - lemon drizzle cake

    That’s it! Enjoy your afternoon tea with the ultra delicious lemon drizzle cake.

    #kbcgrecipes: Lemon Drizzle Cake


    • 225g unsalted butter, softened
    • 225g caster sugar
    • 4 eggs
    • finely grated zest 1 lemon
    • 225g self-raising flour
    • For the drizzle topping
    • juice 1½ lemons
    • 85g caster sugar


    1. Heat oven to 180C.
    2. Beat together 225g softened unsalted butter and 225g caster sugar until pale and creamy, then add 4 eggs, one at a time, slowly mixing through.
    3. Sift in 225g flour, then add the finely grated zest of 1 lemon and mix until well combined.
    4. Line a loaf tin (8 x 21cm) with greaseproof paper, then spoon in the mixture and level the top with a spoon.
    5. Bake for 45-50 mins until a thin skewer inserted into the centre of the cake comes out clean.
    6. While the cake is cooling in its tin, mix together the juice of 1 1/2 lemons and 85g caster sugar to make the drizzle.
    7. Prick the warm cake all over with a skewer or fork, then pour over the drizzle – the juice will sink in and the sugar will form a lovely, crisp topping.
    8. Leave in the tin until completely cool, then remove and serve.

    Leave a Reply