Wednesday, May 2, 2012

Lemon Drizzle Cake Recipe


125g butter, softened
1 cup caster sugar
Zest of 2 lemons
3 eggs
1 cup self raising flour (sifted)
200g pot of natural yoghurt

Juice of 2 (or 3) lemons
1/2 cup icing sugar
1/2 cup caster sugar
Zest of 1 lemon (optional)



  • Mix butter, sugar and lemon zest in a large mixing bowl using an electric beater. Mix well, until the mixture is pale and creamy. 
  • Beat in eggs, one at a time
  • Add half the flour and mix in with a wooden spoon. 
  • Add the yoghurt and mix in with the wooden spoon.
  • Add the rest of the flour and mix in
  • Place in a greased loose based baking tin about 20-22cm in diameter
  • Cook in a fan oven at 160°C for 45-50 mins
  • Cool on a rack
  • Juice the lemons and place the juice in a small bowl
  • Add the icing sugar and mix well, then do the same with the caster the sugar

When the cake is cool turn out onto a plate. Use the underside (as it was baked) as the top, as the drizzle will soak into the cake better. Slowly cover the whole surface with the drizzle. Leave for a few hours before serving so that the drizzle has time to soak through and make the whole cake moist. If you have used a third lemon you may wish to use the zest too - sprinkle evenly over the cake to create an extra zesty finish

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