Lemon Drizzle Cake
Ingredients
- 175g (6oz or 1.5 cup) self raising flour or all purpose flour plus 1 tsp extra baking powder - gf works too
- 175g (6oz or 0.8 cup) margarine
- 175g (6oz or 0.8 cup) caster sugar
- 3 large eggs (vegan option on its way)
- 1 tsp baking powder
- 2 tsp lemon essence or extract
- Squeeze lemon juice
Lemon icing
- 100g icing sugar
- Squeeze lemon juice
Preparation
Pre-heat your oven to 180C, 350F, or gas mark 4.
Put sugar and margarine in a large bowl and mix until super smooth and creamy. Use an electric food mixer if possible.
Sift in the flour and baking powder, then add the remaining ingredients.
Mix again until creamy.
Line a 2lb loaf tin with baking paper or parchment.
Fill the tin with the cake batter and bake in the oven for around 40 minutes. Check if it's done by inserting a knife; if it comes out clean, it's ready. If not, and it begins to brown, cover with foil and continue baking.
Remove the loaf from the tin and leave to cool on a wire rack.
Once cooled, make the icing by mixing together icing sugar and lemon juice until smooth and runny.
Pierce the cake with a fork to make lots of small holes, then drizzle the icing on top so it seeps through.
Notes
This recipe serves 6 people.
Can be adapted for gluten-free or dairy-free diets.
