Lemon Drizzle Cake

Preparation time
15 mins
Cooking time
35 mins
Difficulty
moderate
Serves
6 people
Meal course
Cake
Posted by
Posted on
175 g
Unsalted butter
175 g
caster sugar
2 large
Grated zest & juice of 2 lemons
120 g
Rachel's Greek Style natural low fat yogurt
2 large
large eggs, beaten
175 g
Self raising flour
3 tbl-spoon
caster sugar
150 g
icing sugar, sifted
1/2 tbl-spoon
water
Lemon Drizzle Cake

A moist delicious cake with a sugary blanket of sticky icing, it’s very moreish so it won’t be around for long!

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  1. Pre-heat the oven to 180°C/Gas Mark 4. Grease and line a round 15cm/6” loose bottom cake tin
  2. Cream together the butter and sugar in a bowl until light and fluffy
  3. Add the grated zest of lemons and yogurt then add the eggs
  4. Add the flour, mix well and spoon the mixture into the prepared tin, ensure a level surface
  5. Bake in the oven for 35 minutes or until golden brown or until a skewer comes out clean
  6. Transfer to a cooling rack
  7. In a small saucepan add the juice of the lemons with the remaining 3 tablespoons of sugar and allow to reduce on a high heat. Leave to cool slightly
  8. Using a skewer or cocktail stick prick the cake all over and then pour the lemon sugar syrup all over the top, allow it to soak in
  9. Leave to cool completely before icing
  10. Mix the icing sugar with the water until a runny paste consistency is achieved. Using a spoon drizzle the icing liberally backwards

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