This is a tried and tested Lemon Drizzle cake, that can be adapted to be Gluten Free, dairy free or not!
This is a recipe from Mary Berrys cook book that I have changed, to add in Lemon oil, or it could be made without Lemon oil, and make it plain.
Ingredients
- 200 g softened butter/or Stork
- 25 ml Lemon Oil (I used 10ml Lemon and 15 plain)
- 225 g caster sugar
- 275 g self-raising flour
- 2 level tsp baking powder
- 4 large eggs
- 4 tbsp milk
- Finely grated rind of 2 lemons
For the crunchy topping
- 175 g granulated sugar
- Juice of 2 lemons
Instructions
Pre-heat the oven to 160C / 150C Fan and grease and 2 lb loaf tin (23xm x 13cm x 6cm) with baking paper
Mix all the ingredients together in a large bowl
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Measure the butter, sugar and flour one at a time in a small bowl and add into your large mixing bowl. Crack the eggs into a bowl, then add to your mixture. Spoon the baking powder then milk into your mixture.
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Grate the lemon then add that in. Mix everything together until it’s well blended.
Bake the lemon drizzle cake
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Pour the cake mixture into the tin until it is 3/4 full and level the top.
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Bake in the oven for 35-40 minutes (or 60-75 minutes if you're making a loaf) or until the sides have shrunk away from the tin and the middle springs back if you press it gently with your fingers.
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Leave the cake to cool in the tin for a few minutes then turn it out. Carefully peel the baking paper off and finish cooling on a wire rack. Stand the wire rack on a tray to catch any drips from the topping.
Make the crunchy lemon drizzle topping
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Measure the sugar into a bowl.
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Squeeze out the lemon juice. We popped ours in the microwave for 10 seconds before cutting them open to make the juice come out more easily.
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Mix the sugar and lemon juice together until you have a runny consistency then spoon over your cake while it is still a little warm.
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Cut it into about 25-30 squares once it is cooled.
Notes
Our loaf tin was advertised as a 2lb tin and measures 23cm x13cm x 6cm. I've noticed not all 2lb loaf tins have the same dimensions so if yours differs from this, you may need to alter amount of cake batter you add to the tin. If your tin is smaller than ours, fill it 3/4 full of batter to prevent it from overflowing in the oven.
