This lemon drizzle cake has been a massive success in our house, so much so that I’ve received numerous requests to bake this again soon! I have never actually had a lemon drizzle cake before, so maybe I’m not the best judge, but from my husband feedback I’ll chalk this up as a big success. This is one of those super quick recipes that you could easily whip up on a whim, likely from ingredients already in your pantry.
Cake:
Ingredients:
- 60 ml Margarine
- 180 ml Sugar
- 2 Eggs
- 50 ml Lemon juice
- Zest of half a lemon
- 310 ml Flour
- 2 tsp Bakingpowder
- 100 ml Milk
Method:
- Preheat your oven to 180*C and prepare a baking tray or mini-loaf tray by spraying with Spray ‘n Cook.
- Beat the margarine until smooth and gradually add the sugar, eggs, lemon juice and lemon zest.
- Sift together the flour and bakingpowder.
- Add half the egg mixture and the milk to the flour and start mixing it in.
- Fold in the rest of the egg mixture.
- Spoon the mixture into your baking tray and cook for 20 – 25 minutes, depending on whether you are making one large tray or mini-loaves.
Lemon Drizzle:
This could easily be adjusted according to your taste, but I find that a good dose of lemon juice really cuts through the sweetness creating the perfect combination.
Ingredients:
- 185 ml Icing Sugar
- 50 ml Lemon Juice (Can adjust according to taste)
- Zest of half a lemon
Method:
- Sift the icing sugar and then add all the lemon juice.
- Slowly add a teaspoon of boiling water at a time until you reach the perfect consistency.
- Stir in the lemon zest and drizzle over the loaves.
