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Source: https://www.bbcgoodfood.com/recipes/lemon-drizzle-

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Name: Cake with lemon drizzle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2
Cuisine: Dessert
Ingredients: 225g unsalted butter, softened; 225g caster sugar; 4 eggs; 1 lemon, zested; 225g self-raising flour; For the drizzle topping; 1½ lemons, juiced; 85g caster sugar

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INGREDIENTS

225g unsalted butter, softened
225g caster sugar
4 eggs
1 lemon, zested
225g self-raising flour
For the drizzle topping
1½ lemons, juiced
85g caster sugar

Servings

INSTRUCTIONS

Technique

Preheat the oven to 180°C (160°C for fans) or gas 4.

STEP 2 Beat the butter and caster sugar together until the mixture is pale and creamy. Next, add the eggs one at a time and slowly incorporate them in.

STEP 3: Add the lemon zest and stir until thoroughly blended after sifting in the self-raising flour.

Step 4: Use greaseproof paper to line a 2 lb (about 14 x 24 cm) loaf tin. Spoon in the mixture and use a spoon to level the top.

In step five, bake the cake for 45 to 50 minutes or until a thin skewer put into the center comes out clean.

Step 6: Prepare the drizzle by combining the caster sugar and lemon juice while the cake cools in its tin.

Step 7: Using a skewer or fork, prick the warm cake all over. Then, drizzle over the glaze; the juice will seep in and the sugar will make a beautiful, crispy coating.

Step 8: Let it cool completely in the tin before taking it out and serving. Will store for three to four days in an airtight container or for up to one month frozen.

NOTES

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Cake with lemon drizzle

225g unsalted butter, softened
225g caster sugar
4 eggs
1 lemon, zested
225g self-raising flour
 For the drizzle topping
 1½ lemons, juiced
85g caster sugar

Technique
Preheat the oven to 180°C (160°C for fans) or gas 4.

STEP 2 Beat the butter and caster sugar together until the mixture is pale and creamy. Next, add the eggs one at a time and slowly incorporate them in.

STEP 3: Add the lemon zest and stir until thoroughly blended after sifting in the self-raising flour.

Step 4: Use greaseproof paper to line a 2 lb (about 14 x 24 cm) loaf tin. Spoon in the mixture and use a spoon to level the top.

In step five, bake the cake for 45 to 50 minutes or until a thin skewer put into the center comes out clean.

Step 6: Prepare the drizzle by combining the caster sugar and lemon juice while the cake cools in its tin.

Step 7: Using a skewer or fork, prick the warm cake all over. Then, drizzle over the glaze; the juice will seep in and the sugar will make a beautiful, crispy coating.

Step 8: Let it cool completely in the tin before taking it out and serving. Will store for three to four days in an airtight container or for up to one month frozen.

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Nutrition

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Serving Size: 1 Serving (259g)
Recipe Makes: 2 Servings

Calories: 105
Calories from Fat: 20 (19%)

Amt Per Serving		% DV

	Total Fat 2.2g	3 %
	Saturated Fat 1.3g	7 %
	Monounsaturated Fat 0.6g
	Polyunsanturated Fat 0.1g
Cholesterol 9.8mg		3 %
Sodium 258.1mg		9 %
Potassium 392.9mg		10 %
Total Carbohydrate 14g		4 %
	Dietary Fiber 1.5g	6 %
	Sugars, other 12.5g
Protein 8.3g		12 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 105

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