This iced lemon drizzle cake is sweet, adding a subtle lemon flavour and a lemon icing.
Prep time: 30 minutes
Cook time: 35 minutes @190°C / fan 170°C / gas mark 5
Easy Recipe
Serves 12
Ingredients:
170g unsalted, softened butter;
170g caster sugar;
210g sieved self-raising flour;
2tsp sieved baking powder;
3 eggs;
4tbsp milk;
grated zest of 1 and a half lemons
Ingredients for the icing:
juice of half a lemon;
210g sieved icing sugar
Recipe:
Preheat the oven to 190°C / fan 170°C / gas mark 5 and line a 20cm cake tin with baking parchment.
In a large bowl, mix together the butter, caster sugar; eggs and milk until runny and smooth. Fold in the sieved self-raising flour and the baking powder.
Using a grater, grate the zest of 1 and a half lemons and mix in with the cake mixture until fully combined. Pour the mixture into the tin and level the top.
Bake in the oven at 180°C / fan 170°C / gas mark 5 for 35 minutes or until a skewer comes out clean. Leave to Coll in the tin.
Mix together the lemon juice and icing sugar. Spread the icing sugar evenly over the cake and leave to set.
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