Lemon Drizzle Cake Recipe

Lemon drizzle cake is always a delicious crowd pleaser – popular for Wedding Cakes with a creamy lemon buttercream filling, perfect for tea parties or just for everyday.

This quantity is for two 7″ sandwich tins to make two layers and fill with lemon buttercream, or bake as a lemon drizzle tray bake in a 12″ x 9″ traybake tin..

Ingredients

285g Self Raising Flour

225g Butter (softened)

225g Caster Sugar

2 Tablespoons Lemon Curd

4 Medium Eggs (beaten)

For the drizzle topping

2 Lemons

2 Tablespoons Caster Sugar

Method

Preheat the oven to 180c

Combine all the cake ingredients until creamy but not overbeaten. Pour into your chosen greased and lined tin(s).

Bake for around 30 minutes. The cake will be firm to touch and shrinking a little from the sides of the tin.(Test with a skewer)

To make the lemon drizzle topping, add the zest and juice from the two lemons to a pan with the 2 tablespoons of caster sugar. Bring to the boil on the hob, stirring gently to ensure that the sugar is fully dissolved. Continue to boil until the mixture thickens to a syrupy consistency (it should not be hard).

As soon as the cake is baked and still hot, pour the lemon drizzle over the top of the cake and allow to cool completely. If baking two layers in two tins, pour the mixture equally over both.

This Lemon Drizzle Cake has been baked as a tray bake and then cut out with a heart shaped cutter