Lemon Drizzle Cake

10-12
Servings
15m
Prep Time
30-40m
Cook Time
45m
Ready In


"From our Saturday newspaper. Times and serving size are estimated."

Original recipe yields 10-12 servings
OK
  • FOR SYRUP

Nutritional

  • Serving Size: 1 (147.1 g)
  • Calories 303
  • Total Fat - 11.6 g
  • Saturated Fat - 6.8 g
  • Cholesterol - 68.8 mg
  • Sodium - 154.6 mg
  • Total Carbohydrate - 49 g
  • Dietary Fiber - 2.4 g
  • Sugars - 32 g
  • Protein - 4.5 g
  • Calcium - 79.1 mg
  • Iron - 0.9 mg
  • Vitamin C - 37.9 mg
  • Thiamin - 0.1 mg

Step 1

Cream butter, lemon zest and the sugar until they are light and fluffy and then add the eggs one at a time, beating well before the next egg is added.

Step 2

Sift together the flour and baking powder.

Step 3

Add the lemon juice, yoghurt and the sifted flour to the main mixture and lightly mix together.

Step 4

Turn into a 20cm to 22cm tin which has been greased and the bottom lined with a piece of greaseproof paper.

Step 5

Bake in a 160C preheated oven for 30 to 40 minutes or until the cake is form to the touch.

Step 6

Meanwhile combine the sugar, rind and juice in a small saucepan.

Step 7

When the cake is cooked remove from the oven and allow to site for 1 minute and then turn the cake out on to a cake cooler.

Step 8

Move to a serving plate while still warm and pour on the syrup a little at a time, being sure to take syrup to up to the edges.

Step 9

As an optional extra you could served with some glaced lemon strips.

Tips & Variations


No special items needed.

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