Lemon drizzle cake
A more substantial version of lemon drizzle cake than the classic cake, this is great for kids to make and perfect for an afternoon tea
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Prep time: 35 mins
(including decorating time) -
Cooking time: 1 hr
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Total time: 1 hr 35 mins
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Makes: 1
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Skill level: Easy peasy
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Costs: Cheap as chips
Ingredients
Give the cake a summery flavour by serving with tangy creme fraiche and some summer berries such as blueberries, raspberries and blackcurrants.
- 175g (6oz) butter, softened
- 200g (7oz) caster sugar
- Grated rind of 2 lemons
- 3 large eggs, beaten
- 250g (9oz) self-raising flour
- 6tbsp milk
For the filling
- 85g (3oz) butter, softened
- 175g (6oz) icing sugar
- 1-2tbsp lemon juice
For the icing
- 115g (4oz) icing sugar
- 1tbsp lemon juice
- Strips of citrus peel to decorate
Method
- Preheat the oven to 180°C, 350°F or gas 4. Grease and line a deep 18cm (7in) round cake tin.
- Cream together the butter and sugar until pale and fluffy. Gradually beat in the lemon rind and eggs and a little of the flour. Then fold in the remaining flour and enough milk to give the cake batter a soft, dropping consistency.
- Spoon into the prepared tin and level the surface. Then bake in the oven for 1 hr or until well risen and spongy to the touch. Leave to cool in the cake tin for 5 mins, then turn out on to a wire rack.
- For the filling, put the butter in a bowl and cream until soft. Gradually sift and beat in the icing sugar, then beat in the lemon juice. Cut the cake horizontally into three pieces. Use the filling to sandwich the cake together, then set on a plate.
- For the icing, sift the icing sugar into a bowl. Gradually add the lemon juice (the icing should be thick enough to coat the back of a spoon, so add more lemon juice or sugar to adjust the consistency). Spoon over the top of the cake, spreading the icing to the edge. Decorate with strips of citrus peel.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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Your comments
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Kebea, posted 3 months ago
This cake taste nice but two problems with this recipe (1) There is no way i could cut this cake into three layers the cake was not thick enough though it did rise a lot. (2) I would personally say only one TBS of lemon juice mix with 1 TSB of water same goes for the icing as the icing and filling where far too sweet with the amount of lemon juice stated in this recipe On the whole a very nice tea party cake with a good old cup of tea
