Lemon Drizzle Cake Recipe BBC

Ingredients

This delicious lemon drizzle cake is easy to make and perfect for any occasion. You will need:
175g butter, softened; 175g caster sugar; 3 medium eggs, beaten; 175g self-raising flour; 1 teaspoon baking powder; 2 lemons, zested and juiced; 75g demerara sugar.

Instructions

Preheat the oven to 180℃ (160℃ for fan assisted ovens)/Gas Mark 4. Grease and line a deep 20cm round cake tin. Beat the butter and sugar together in a large bowl until pale and creamy. Gradually add the eggs, beating well between each addition and adding a spoonful of the flour if the mixture is looking a bit curdled. Sift over the remaining flour and baking powder, add the lemon zest and fold everything together. Spoon the mixture into the prepared tin and level the surface. Bake for 25-30 minutes or until a skewer inserted into the centre comes out clean.

Once the cake is cooked, leave it to cool in the tin for 10 minutes before turning it out onto a wire rack. Meanwhile, stir together the lemon juice and demerara sugar in a small bowl. Prick the surface of the warm cake with a skewer and then spoon over the lemon and sugar mixture. Leave the cake to cool completely before serving.

Nutrition

This cake is a delicious treat and is relatively low in fat. Each slice contains approximately:
Calories: 192; Fat: 7.9g; Saturated Fat: 4.7g; Carbohydrates: 26.4g; Sugar: 16.5g; Protein: 2.9g; Salt: 0.3g.

Tips & Tricks

For a different twist, you can try this recipe with limes instead of lemons. Just use two limes, zested and juiced, to replace the lemons in the recipe. Another great addition is to top the cake with some fresh berries or a dollop of Greek yoghurt before serving.

This lemon drizzle cake is a real crowd pleaser and is sure to be a hit at your next gathering. Just remember to keep an eye on it while it’s in the oven, as it can burn easily. Enjoy!