Classic lemon drizzle cake
A light lemon sponge drizzled with lemon juice and sugar to make a lovely tangy cake
Servings: 8
Ingredients
For the cake
- 3 large eggs
- 170 g self raising flour
- 170 g caster sugar
- 170 g butter
- Zest of two lemons
For the drizzle
- Juice of two lemons
- 110 g caster sugar
Instructions
- Preheat the oven to 180C, Gas Mark 4
- Grease a loaf tin
- Cream together the butter and sugar until smooth.
- Add the flour, eggs and lemon zest and mix
- Pour the mixture into the loaf tin
- Bake for 30 - 35 minutes until a skewer put in the middle comes out clean
- Mix together the sugar and lemon juice for the drizzle
- Make holes in the cake with a skewer
- Pour the drizzle over the top
- Leave to cool