Lemon Drizzle Cake Recipe Nigella

The classic lemon drizzle cake is a perfect treat to enjoy with a cup of tea or coffee. It’s easy to make and incredibly moist - thanks to the generous amount of lemon juice and zest in the recipe. It’s a great way to use up lemons that are starting to go past their best and is sure to be a hit with the whole family. This recipe is courtesy of the wonderful Nigella Lawson and is sure to be a hit with all lemon lovers.

Ingredients

175g/6oz softened butter
175g/6oz caster sugar
3 large eggs
175g/6oz self-raising flour
2 tablespoons of milk
Grated zest of 1 lemon
1 tablespoon of lemon juice
2 tablespoons of caster sugar

Instructions

Preheat the oven to 180C/350F/Gas 4. Grease and line a 2lb loaf tin with baking parchment.

Cream together the softened butter and caster sugar until light and fluffy. Beat in the eggs, one at a time, adding a tablespoon of the flour with the last egg to help prevent the mixture from curdling.

Sift the remaining flour into the mixture and fold in, then add the milk and lemon zest and stir until everything is combined. Spoon the mixture into the prepared tin and spread it out evenly.

Bake for 45 minutes, or until a skewer inserted into the centre of the cake comes out clean. As soon as the cake is out of the oven, mix together the lemon juice and the extra caster sugar and spoon over the cake.

Leave the cake to cool in the tin before turning out onto a wire rack to cool completely.

Nutrition

This lemon drizzle cake is an indulgent treat that’s sure to be a hit with all lemon lovers. Each slice contains approximately 140 calories and 7.5g of fat. It’s also a great source of vitamin C, providing up to 20% of the recommended daily intake per slice.

The cake is also high in sugar, so it’s best enjoyed in moderation and as part of a balanced diet. It’s a great idea to pair the cake with a cup of tea or coffee, as the caffeine can help to reduce the sugar’s impact on blood sugar levels.