Lemon Drizzle Cake Recipe
For the cake
Zest of 2x Lemons
x Medium Eggs
Drop of Yellow Food Colour
For the topping
30ml Lemon Juice
Preheat the oven to 325° F / 160° C / 140° Fan / Gas 3.
Grease & line a 7.5" tin.
Cream together the butter and sugar until pale and creamy.
Slowly add the beaten eggs.
Add the lemon juice & zest and mix well.
You can if you wish add a tiny drop of yellow food colouring at this stage, but only a very tiny amount just to enhance the natural yellow colour.
Finally add the flour and mix thoroughly until smooth.
Carefully spoon the batter into the tin and bake for around 45 minutes or until a skewer comes out clean.
Remove from the tin and place face up on wire a wire rack.
Immediately whilst the cake is still hot, mix together the lemon juice and sugar.
Spoon the mixture onto the top of the cake so it runs down the side of the cake, try and get it as even as possible so the entire top of the cake is covered.
Then leave until completely cool before enjoying!
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Lemon Drizzle Cake Recipe By Sarah Sibley https://bakewithsarah.com/lemon-drizzle-cake-recipe/