Lemon Drizzle Birthday Cake

I’m not a big fan of lemon in sweet things so don’t bake lemony things very often. However I made my husband a Lemon Drizzle Cake a little while ago which he loved so I decided to have another go at it for his birthday last week.

I kept forgetting to take a proper photo so this one is not the best, but here is the last remaining bit sitting in the tin before being demolished!

My recipe of choice is from Tana Ramsay on the BBC Good Food website – it’s one of their 20 highest rated recipes and I must admit it is absolutely scrummy!

As always, I found I had to tweak the recipe slightly – here is my version:

Lemon Drizzle Cake
Serves 10

– 225g unsalted butter , softened
– 225g caster sugar
– 4 eggs (I used 2 medium and 2 large and this was fine)
– finely grated zest of 2 lemons
– 225g self-raising flour

For the drizzle
– juice of 2 lemons
– 85g caster sugar

Pre-heat the oven to 160C fan (180 is recommended for normal ovens). Beat together the butter and sugar until pale and creamy, then add the eggs, one at a time. Sift in the flour, then add the lemon and mix until well combined. Line a 900g/2lb loaf tin with greaseproof paper, then spoon in the mixture and level the top with a spoon.

Bake for approximately 60 minutes (the original recipe recommends 45-50 but mine was no-where near done at 45 minutes) until a skewer inserted into the centre of the cake comes out clean. Remove the cake from the oven and mix together the lemon juice and sugar to make the drizzle. 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.

Leave in the tin until completely cool, then remove and serve in big chunky slices. 🙂


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