Easy Moist Lemon Drizzle Cake Recipe
This easy moist lemon drizzle cake recipe is perfect for a quick dessert.
Equipment
Ingredients
- 225 g Self-Rasing Flour
- 165 g Caster Sugar
- 1 tsp Baking Powder
- 100 ml Sunflower Oil
- 2 Eggs
- 2 tbsp Milk
- 1 Lemon (Zest and Juice)
Lemon Syrup
- 100 g Sugar
- 1 Juice of Lemon
- Water (If using Cornflour)
- 1 tsp Cornflour (Optional)
Instructions
- Grease and line a 22cm round tin. Pre-heat the oven at 160°Fan.
- Beat the sugar,m eggs and oil together.
- Sift in the flour and baking powder and add the milk, lemon zest and juice. Mix until smooth and creamy.
- Pour into your tin and spread evenly.
- Bake for 30-35 minutes.
- Meanwhile make the syrup.
- Mix together the ingredients for the drizzle in a saucepan. Heat slowly over low heat, stirring continuously until it thickens to the desired consistency - this should not take too long as you do not want the mixture to burn. It is important that you keep stirring otherwise your mixture may form lumps. This step is optional but I personally prefer my lemon drizzle cake with a thicker more syrupy topping so I mix cornflour with water and add it to the mixture to thicken it further. If you are planning on using your drizzle immediately then omit this step.
- Pour over your warm cake and spread evenly.
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Nutrition
Calories: 186kcalCarbohydrates: 16gProtein: 2gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 41mgSodium: 71mgPotassium: 58mgFiber: 1gSugar: 13gVitamin A: 71IUVitamin C: 14mgCalcium: 47mgIron: 1mg
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