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The Teenage Chef

Iced Lemon Drizzle



This iced lemon drizzle cake is sweet, adding a subtle lemon flavour and a lemon icing.



Prep time: 30 minutes

Cook time: 35 minutes @190°C / fan 170°C / gas mark 5

Easy Recipe

Serves 12


Ingredients:

170g unsalted, softened butter;

170g caster sugar;

210g sieved self-raising flour;

2tsp sieved baking powder;

3 eggs;

4tbsp milk;

grated zest of 1 and a half lemons


Ingredients for the icing:

juice of half a lemon;

210g sieved icing sugar



Recipe:

Preheat the oven to 190°C / fan 170°C / gas mark 5 and line a 20cm cake tin with baking parchment.


In a large bowl, mix together the butter, caster sugar; eggs and milk until runny and smooth. Fold in the sieved self-raising flour and the baking powder.


Using a grater, grate the zest of 1 and a half lemons and mix in with the cake mixture until fully combined. Pour the mixture into the tin and level the top.


Bake in the oven at 180°C / fan 170°C / gas mark 5 for 35 minutes or until a skewer comes out clean. Leave to Coll in the tin.


Mix together the lemon juice and icing sugar. Spread the icing sugar evenly over the cake and leave to set.

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