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Lemon drizzle cake

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Forked by lizzy22 on 6 April 2008
Forked from winjer (2 ancestors)
claire forked this on 28 March 2009 (5 descendants)

lizzy22 forked this from winjer and changed it:

"Added a step/ingredient"

Description (Some HTML is OK)

Lemon drizzle cake


Makes 8 servings

  • 175g (6oz) margarine or
  • softened butter
  • 175g (6oz) caster sugar
  • 3 large eggs
  • 175g (6oz) self-raising
  • flour sifted
  • 1 tsp baking powder
  • Grated rind of one lemon
  • pinch of salt
  • For the filling
  • 50g butter
  • 100g icing sugar
  • 1 tbsp fresh lemon juice
  • For the drizzle topping
  • 125g (4oz) of granulated sugar
  • 60ml (2fl oz) of lemon juice

Preparation (Some HTML is OK)

1. Heat the oven to 180C (gas mark 4). Lightly grease 2 18cm (7in) round cake tins with a little extra butter or margarine and cut a piece of greaseproof paper or non-stick baking parchment to fit the base of the tin.

2. Put all the ingredients in a large mixing bowl and beat with a wooden spoon or a hand-held mixer for 1 minute, or until just combined. It's important not to beat the batter too much just long enough to make it smooth.

3. Pour or spoon the mixture evenly into the tins, smooth the top and bake on the middle shelf of the oven for about 45-50 minutes. The cake iare cooked when it looks well risen and golden.

4. Let the cakes sit in the tin for 5 minutes, then gently run a knife around the edge and turn the cakes out onto a wire rack to cool.

5. Whilst you are waiting, make the filling. Soften the butter and mix well with the lemon juice. Then slowly add the icing sugar until you have formed a thick paste.

6. When cooked and cooled, prick the top with a skewer. Combine the granulated sugar lemon juice, without letting the sugar dissolve. Pour the sugar mixture over the top of one of the hot cakes. The juice will sink in and the sugar will form a crunchy topping.

7. Spread the lemon butter icing over the top of the other cake, then sandwich the 2 cakes together.

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