Lemon drizzle cake is a favourite with most people – it’s light, and perfect on a sunny day like today, when served with some raspberries and greek yoghurt! This recipe is incredibly simple, and only takes 40 minutes from start to finish, so it’s also good to make as a revision break.
This recipe makes two single layer cakes, which makes it ideal for sharing with friends and flatmates, as well as being easier to transport.
For the cake:
- 200g softened butter
- 200g caster sugar
- 4 eggs
- 3 lemons
- 200g self raising flour
- 1tsp baking powder
For the drizzle/to serve:
- 150g granulated sugar
- raspberries and greek youghurt
2 x 20cm circle cake tins, greased well and dusted completely with flour
Pre-heat your oven to 180°C
- Beat the butter and sugar together in a bowl until light and creamy, then stir in the zest of the 3 lemons.
- Add the eggs and beat well again.
- Sift the flour and baking powder into the bowl, along with the juice of 1 lemon, and mix until you have a smooth, light batter.
- Spoon the mixture into your cake tins and level the tops, then bake in the oven for 25 to 30 minutes.
- Meanwhile, make the drizzle by combining the granulated sugar and the juice of the 2 remaining lemons.
- When the cakes are ready, remove from the tins and put on a cooling rack, then spoon the drizzle all over them, making sure the tops are covered.
- Leave to cool and for the drizzle to soak in before eating with raspberries!