Lemon Drizzle Cake
A traditional English cake, perfect with a cup of afternoon tea!
- 2 small unwaxed lemons, well scrubbed
- 275g granulated sugar
- 175g unsalted butter, softened, plus extra for greasing the tin
- 200g self-raising flour
- 1/2 tsp baking powder
- 3 large free-range eggs
Preheat the oven to 180°C. Line the base of a non-stick cake tin with baking paper and butter the tin well. Finely grate the zest of the lemons. Put 175g of the sugar in a food processor with the butter, flour, baking powder, eggs and lemon zest and blend on the pulse setting until the mixture is just combined and has a thick, smooth texture. (If you don't have a blender, you can use a wooden spoon and good old-fashioned elbow grease! Combine the sugar, butter and zest until fully mixed, then add the eggs one by one, and fold in the flour using a metal spoon.)
Spoon the cake batter into the prepared tin and level the surface.
Bake for 35 minutes or until well risen and pale golden brown. Remove from the oven and cool in the tin for 5 minutes. Squeeze one of the lemons to get about 3 tablespoons of juice and mix this with the remaining 100g of granulated sugar.
Turn the cake out onto a wire rack set above a tray or plate. Remove the baking parchment and gently turn the cake the right way up. Make about 50 deep holes in the top of the cake with a skewer.
Slowly and gradually, spoon over half the lemon sugar, allowing it to thoroughly coat the top of the cake and drizzle down the sides. Leave the cake to stand for 5 minutes, then do the same with the remaining lemon sugar. Leave to set for at least an hour or until the sugar and lemon has crystallized.
Serve the cake in thick slices with a nice cup of tea!