Lemon Drizzle Cake

Lemon drizzle cake sponge syrup cake
Cake lemon drizzle sponge syrup cake

Delicious Lemon Drizzle Cake

Before you start your dreamy lemon drizzle cake

Make sure before you start that you have all the ingredients and tools necessary to hand. 

Ready to make your moist syrupy lemon drizzle cake?

You can choose either our simple to follow video or the instructions below. Register to receive your own recipe copy to use again and again.

 

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This Is Not Like Any Other Cookbook You've Ever Read Or Owned!

You won't find it in the book store, not in the library, not in the kitchen store. This has taken me months to complete and has recipes, stories, quotes, photos, helpful hints, and much, much more. Every recipe was tested over and over again in my kitchen, tested on my family and friends, and then (and only then) put into the cookbook.

Deb Smith author. The Accidental CHEF

  Delicious Lemon Drizzle Cake 
Ingredients

• 225g/8oz baking spread, straight from the fridge, or butter at room temperature, plus extra for greasing
• 225g/8oz caster sugar
• 275g/10oz self-raising flour
• 2 level tsp baking powder
• 4 free-range eggs
• 4 tbsp milk
• 2 lemons, zest only
For the glaze
• 175g/6oz granulated sugar
• 2 lemons, juice only

Method
1. Preheat the oven to 180C/160C Fan /Gas4. Grease the tin with baking spread and line the base
with baking paper.
2. Measure all the ingredients in to a large bowl and beat for 2 minutes,or until well blended. Turn the
mixture into the prepared tin and level the top.
3. Bake for 35–40 minutes until the cake has shrunk a little from the sides of the tin and springs back
when lightly touched with a fingertip in the centre of the cake.
4. Mean while, make the glaze. Mix the  granulated sugar with the lemon juice and stir to a runny
syrupy consistency.
5. Leave the cake to cool for 5 minutes in the tin, then lift out, with the lining paper  still attached, and
place on wire rack set over a tray.

To top it off
6. Brush the glaze all over the surface of the warm cake and leave to set. Remove the lining paper
and cut into slices to serve.

 

 

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