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Lemon Drizzle Cake Recipe

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This recipe for Lemon Drizzle Cake is from The Keays-Homer Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 large eggs
4 oz self-rising flour
4 oz sugar
4 oz softened butter
1 level tsp baking powder
Finely grated zest of 1 lemon

For the icing:
3 oz sugar
Juice of 1 lemon
Directions:
Directions:
Preheat the oven to 350 F.
Beat together the eggs, flour, sugar, butter, baking powder, and lemon zest until smooth in a large mixing bowl and turn into the prepared loaf-shaped tin.
Bake in the pre-heated oven for about 35 minutes, or until golden brown, shrinking away from the sides of the tin and springy to the touch.
While the cake is still warm, make the lemon drizzle topping. Mix together the sugar and lemon juice and pour over the warm cake.
Leave to cool a little and loosen the sides of the cake, then lift the cake out of the tin.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
60 minutes
Personal Notes:
Personal Notes:
Justin makes this cake for special occasions. It’s delicious and far better than any other lemon cake I’ve had. To me, it’s a pound cake on steroids. Justin also likes to serve it with butter cream icing on the side – but that’s when you’re praying for diabetes.

 

 

 

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