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–+ servings
Delicious slice of world's best lemon drizzle cake with lemon zest on top

World's Best Lemon Drizzle Cake

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A delightful lemon cake that balances sweetness and tartness, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: British
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

For the cake
  • 170 g 170 g white caster sugar (superfine sugar)
  • 170 g 170 g salted butter 1½ sticks
  • 2 medium 2 medium free-range eggs
  • 170 g 170 g self-raising white flour (self-rising flour) sifted 1 cup + 3 tbsp
  • 3 unwaxed lemons 3 unwaxed lemons (approximately 2 tbsp of juice each)
For the glaze
  • 4 tbsp 4 tbsp icing sugar (powdered sugar)

Method
 

Preparation
  1. Grease and line your nonstick cake tin. Preheat the oven to 180°C (160°C fan, 350°F).
  2. In a large bowl, whisk the sugar and butter together until fluffy and creamy.
  3. Add both eggs and mix well.
  4. Sift in the flour and fold it into the mixture until smooth.
  5. Add the zest of two lemons and the juice of one lemon and mix gently to combine.
Baking
  1. Spoon the batter into the prepared cake tin and bake for 25-30 minutes until golden and a skewer comes out clean.
  2. In a small pan, mix the juice of two lemons with the icing sugar, stirring over medium-low heat until dissolved. Let it boil for 1-2 minutes until syrupy.
  3. Poke holes in the warm cake with a skewer and pour the syrup generously over it.
Serving
  1. Allow the cake to cool before slicing and serving.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 32gProtein: 3gFat: 12gSaturated Fat: 7gSodium: 180mgSugar: 20g

Notes

Store in an airtight container at room temperature for up to three days. For longer storage, consider freezing the cake wrapped tightly to prevent freezer burn.
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