Moist Lemon Drizzle Cake Recipe

Ingredients

This moist lemon drizzle cake recipe is really simple and only requires a few ingredients. You will need the following:
200g butter, softened, plus extra for greasing; 200g caster sugar; 4 eggs; 200g self-raising flour; zest and juice of 2 lemons; 75g granulated sugar.

Instructions

Preheat the oven to 170°C (150°C fan). Grease a 20cm round deep cake tin with butter and line the base with baking parchment. Cream together the butter and sugar in a bowl until light and fluffy. Gradually beat in the eggs one at a time, adding a tablespoon of flour with the last one. Fold in the remaining flour, lemon zest and juice until everything is well combined. Spoon the mixture into the prepared tin and level out the top. Bake in the preheated oven for 40-45 minutes until golden brown and a skewer inserted into the centre comes out clean.

Meanwhile, make the lemon drizzle topping by mixing together the granulated sugar and 2 tablespoons of lemon juice in a small bowl. Once the cake is cooked, leave it to cool in the tin for 10 minutes. Prick the surface of the cake all over with a skewer and spoon over the lemon drizzle. Leave to cool completely in the tin before serving.

Nutrition

This moist lemon drizzle cake is a delicious treat that’s full of flavour and not too bad for you either. One slice (1/12th of the cake) contains around 270 calories, 12g of fat and 33g of sugar. It also contains 4.7g of dietary fibre, 4.7g of protein and 4.4g of salt.

Serving Suggestions

This moist lemon drizzle cake is great served on its own, but it can also be served with cream, ice cream or custard. It’s also delicious served with a dollop of thick Greek yoghurt. This cake will keep for up to 5 days in an airtight container.