Lemon Drizzle Cake
Ingredients
- Cake 1
- 175 g unsalted butter (at room temp)
- 175 g caster sugar (plus more in the syrup)
- 3 eggs
- Cake 2 - Mix together:
- 113 g plain white flour
- 112 g plain wholemeal flour
- 4 t baking powder
- 1/2 t salt
- Cake 3
- 3 lemon zest (zest of 3 large lemons (juice used in syrup))
- 2 T milk
- Syrup
- 3 lemon (juice of 3 large lemons (zest used in cake))
- 75 g caster sugar
Method
1. Flour and grease a cake pan (round or square 19cm diameter will work). Preheat the oven to 180C.
Make the cake:
2. Beat the butter and sugar together using an electric mixer.
3. Add the eggs one by one; mix well after each addition.
4. Mix together the flours, baking powder, and salt; sift this into the butter-sugar mixture.
5. Add the lemon zest and milk. Mix again to a smooth, creamy consistency.
6. Spread the batter evenly in the cake pan.
7. Bake in the preheated oven on the middle rack at 180C for 35-40 min, keeping an eye on it. The cake is done when the top is golden and a skewer inserted in the middle comes out clean.
8. Make the syrup: Mix the lemon juice with 75g sugar.
9. Once the cake is done, remove it from the pan, then pour over the lemon syrup while the cake is still warm. Leave the cake to cool down completely.
Notes
SJ Note 13 Apr 2024: Tasty! Needs more lemon flavor, so I've upped it from 2 lemons to 3. Measure the zest and juice next time, and continue to play with those amounts. A little odd with the wholemeal flour, but it's okay. Use all plain flour if you're not used to wholemeal in everything.