Lemony Lemon Drizzle Cake
There's Lemon Drizzle Cake, then there's Titli's unmistakeably LEMON Drizzle Cake!
  Serves:  16       Print   FavoriteLoading Add to My Favourites
  • 250 g (8 oz) softened butter
  • 250 g (8 oz) caster (superfine) sugar
  • 250 g (8 oz) self-raising flour
  • 4 eggs
  • 2 tsp baking powder
  • 1 lemon
For the drizzle
  • 100 g (3½ oz) sugar
  • Juice of 1 lemon
  1. Boil the lemon in a pan of water for 20 minutes. Drain and allow to cool slightly.
  2. Cut the lemon in half, remove any pips and place the lemon halves in a food processor. Process for 20 seconds.
  3. Add the butter, sugar and flour into the processor and process until smooth.
  4. Add the eggs and baking powder and process until smooth.
  5. Grease and line a 20 cm (8") cake tin. Pour in the cake batter and bake at 160°C/320°F fan oven, 180°/360°F normal oven for 50 minutes.
  6. Check the cake is cooked by inserting a skewer into the cake. If it comes out clean, it's cooked! Leave for 10 minutes before removing from the cake tin.
  7. Prepare the drizzle; the sugar will not all dissolve in the lemon juice.
  8. Remove the cake from the tin. While it is still warm poke some holes in the top of the cake with a skewer. Drizzle on the drizzle mix! Now leave to cool.