Lemon Drizzle Cake(large)
  • Cooking Time: 30-40
  • Servings: 24
  • Preparation Time: 10
  • 6oz softened butter (make sure it’s really soft)
  • 9oz SR flour
  • 1.5tsp baking powder
  • 9oz golden caster sugar
  • 3 large eggs
  • 9 tbsp milk
  • finely grated rind of 2 regular unwaxed lemons
  • Icing:
  • juice of 2 regular lemons
  • 6oz golden caster sugar
  1. Preheat oven to 180 degrees C/gas mark 4
  2. I use an oblong tin which measures 30 x 20cm baking dish, lined with baking parchment.
  3. Tip all cake ingredients into large mixing bowl and beat for 2-3 minutes; mixture will drop easily off spoon.
  4. Spoon mixture into tin and smooth with back of spoon. Bake for 30-40 minutes until golden & firm to the touch.
  5. Beat together icing ingredients(lemon juice & caster sugar) and pour over the cake while it is still HOT.
  6. Cool in tin & cut into squares.
Made for my knitting group, loved by all