British Lemon Drizzle Cake
4.3 / 5 from 3 reviews
Serves: about 10 people. Portion size: about 95g per person. Country of origin: United Kingdom. Features fresh lemon zest and/or juice. Nutrition values are recipe-development estimates per 100g and per saved portion; actual values vary by brands, cooking yield and serving size.
Estimated Nutrition (per 100g finished recipe)
- Calories
- 304 kcal
- Protein
- 4.4 g
- Carbohydrate
- 45 g
- of which sugars
- 26 g
- Fat
- 12.1 g
- of which saturates
- 6.8 g
- Fibre
- 0.9 g
- Salt
- 0.34 g
Ingredients
- 3 unwaxed lemons, zest and 100ml juice
- 220g self-raising flour
- 180g caster sugar
- 180g unsalted butter, softened
- 3 large eggs
- 2 tbsp semi-skimmed milk
- 70g granulated sugar for the drizzle
Method
Heat the oven to 180°C/160°C fan and line a 900g loaf tin.
Beat butter and caster sugar until pale, then add eggs gradually.
Fold in flour, milk and the zest of two lemons.
Bake for 45–50 minutes until risen and a skewer comes out clean.
Mix lemon juice with granulated sugar, prick the warm cake and spoon over slowly.
Reviews
My first attempt at British Lemon Drizzle Cake was a success, with one small note for next time. Mine coloured before the centre was ready, so a loose foil cover for ten minutes helped.
Sarah GoodallI enjoyed making British Lemon Drizzle Cake and the instructions behaved exactly as promised. Adding the drizzle while the loaf was warm carried the lemon flavour right through the cake.
steve4British Lemon Drizzle Cake earned a permanent place in my recipe folder. The crunchy lemon-sugar crust contrasted perfectly with the soft, close crumb.
Steve Allanson