Lemon Drizzle Cake

12
Servings
30m
Prep Time
40-45m
Cook Time
1h 10m
Ready In


"From a recipe book the DH gave me for my birthday and request to make it which I have since done and he has let me know it is a keeper for smokos."

Original recipe yields 12 servings
OK
  • FOR SYRUP

Nutritional

  • Serving Size: 1 (76.2 g)
  • Calories 265.1
  • Total Fat - 11.9 g
  • Saturated Fat - 7.1 g
  • Cholesterol - 62.9 mg
  • Sodium - 126.9 mg
  • Total Carbohydrate - 38.4 g
  • Dietary Fiber - 1.8 g
  • Sugars - 26.4 g
  • Protein - 3.4 g
  • Calcium - 16.9 mg
  • Iron - 0.7 mg
  • Vitamin C - 2.2 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 180C.

Step 2

Grease a 20cm/8 inch square cake tin and line with baking paper

Step 3

Place the eggs, caster sugar and butter in a mixing bowl and beat hard until smooth and fluffy.

Step 4

Stir in the lemon rind, then fold in the flour lightly and evenly and then stir in the milk, mixing evenly, then spoon into the prepared tin, smoothing level.

Step 5

Bake in the preheated oven for 40-45 minutes, or until golden brown and firm to the touch.

Step 6

Remove from the oven and stand the tin on a wire rack.

Step 7

To make the syrup place the icing sugar and lemon juice in a small saucepan and heat gently, stirring until sugar dissolves, DO NOT BOIL.

Step 8

Prick the warm cake all over with a skewer, and spoon the hot syrup evenly over the top, allowing is to be absorbed.

Step 9

Leave to cool completely in the tin, then turn out the cake and cut into 12 pieces and dust with a little icing sugar before serving (I dusted the whole cake then cut into 12 bars).

Tips & Variations


No special items needed.

Related

ellie

Very good cake -- amount of lemon zest is not indicated but I figured both the juice and zest were just from one lemon. I did have a bit more trouble than usual with the conversions but the cake came out delicious, so the conversions were close if not exact! Thanks for sharing!

review by:
(8 Mar 2018)