Classic Lemon Drizzle Cake

In literally 15 minutes plus cooking time, you can have fresh home-made cake on the bench at a fraction of the retail price. It’s that easy!

Classic lemon drizzle cake is very easy to make and needs only basic equipment, so it’s great for cooking beginners and children. Served warm or cool, lemon drizzle cake is ideal for morning and afternoon teas, and no-one will say no to this cake in their lunch box. Cakes are usually iced after cooling, but this one is an exception: the warmth of the cake means it will absorb some of the icing, which enhances the cakes moist texture (see last pic). Lemons are such an easy fruit to grow (especially if you’re in a warm climate like us), so we’re always working on new ways to cook with them- here are our favourites.

Here’s How to Make It

Line a loaf tin with baking paper and trim the edges. Chop the butter and bring them, with the eggs, to room temperature. Zest the lemons, and set the lemons aside (you’ll need to juice them for the icing later).

Add the butter, sugar and zest to a large mixing bowl and cream the ingredients with electric beaters until light and fluffy.

Add eggs, one at a time, beating well after each addition.

With a spatula or wooden spoon, fold half the flour into the mixture until just combined. Then fold in the remaining flour. Once the flour is fully incorporated, gently stir in the milk.

Add the mixture into the prepared tin and smooth the surface. Bake for 40-45 minutes in the oven. Meanwhile, make the drizzle icing. Sift the icing sugar or mixture into a bowl. Juice the lemons, then stir the juice into the icing sugar until a smooth, even mixture is achieved.

After 35-40 minutes, test the cake is cooked through by inserting a skewer. Once cooked, remove the cake to a wire cooling rack. Leave it in the tin for 10 minutes, then remove it (with paper) for further cooling. Drizzle the icing over the warm cake. To have the icing drizzle down into the cake, make a few skewer holes in the cake first. Leave the paper around the cake for a mess-free process- see second pic where the paper has been removed after icing. Decorate with extra lemon zest if desired. Keep cake in airtight container once iced and fully cooled.