Everyone needs a good lemon drizzle cake recipe in their baking arsenal and this one is my absolute go to. I’ve used an old brioche tin here to make it a bit more special but the quantities would also work in a standard loaf tin.
Lemon Drizzle Cake
175g Margarine (You could also use softened unsalted butter but I find margarine makes a lighter, fluffier cake. I use Stork) 175g Golden caster sugar Zest of 2 lemons 3 Medium free range eggs 175g Self raising flour 1 tsp Baking powder
For the drizzle
150g Icing sugar Juice of 2 lemons
225g Icing sugar Juice of 1 lemon Dried Cornflower and Calendula petals or grated lemon zest
Preheat the oven to 180ºC and line a 22cm loaf tin with baking paper.
Tip the butter into the bowl of a stand mixer (or use a handheld electric whisk) and beat until pale and smooth. Add the sugar and continue to beat until light and fluffy, then add the lemon zest and beat in.
Add the eggs, one at a time, beating well between each addition.
Sift in the flour and baking powder and fold in gently.
Pour into the prepared tin and bake for 25-30 minutes or until golden and a skewer inserted into the middle comes out clean.
Whilst the cake is in the oven, prepare the drizzle. Sift the icing sugar and gradually add the lemon juice, mixing as you go, until smooth and the sugar has dissolved.
Whilst the cake is still warm from the oven, use a skewer to poke holes all over the cake the pour over the drizzle. Leave to cool completely on a wire rack.
Prepare the icing in the same way as the drizzle by gradually adding the lemon juice to sifted icing sugar, mixing until smooth. Once the cake has completely cooled pour over the icing and sprinkle with the dried petals or grated lemon zest.