Moist Lemon Drizzle Cake

The fresh and fragrant scent of lemon creeping through every corner of the house is just one of the reasons to make this Lemon Drizzle Cake, the balance of sweetness and sharpness from the lemon is another. Enjoy the lemon drizzle cake with a cup of tea.

Ingredients

• 250g self raising flour
• 175g caster sugar
• 175g butter
• 3 eggs
• 3 lemons (washed and unwaxed)
• 125 g greek yoghurt
• 1tsp baking powder
• 250g icing sugar

Method

Preheat the oven to 170C.

Cream together the butter and sugar until smooth then add the eggs and whisk the ingredients together until you have a smooth paste, adding in the zest of the lemons.

Next, fold in the flour, yoghurt (if you don’t have greek then stracciatella will do) and baking powder. Once the cake mix is lovely and fluffy, pour it into a a butter greased baking tin. Spread the mixture out evenly throughout and leave it in the over for about 45 minutes. The knife should come out clean.

When the cake is ready, remove it from the tin and leave it to cool completely before pouring the drizzle over.

Squeeze the juice out of the lemons and whisk the icing sugar into the juice bit by bit until smooth and white. Poke a couple of holes on top and drizzle the icing on top.

Moist Lemon Drizzle Cake

5 from 1 vote

The fresh and fragrant scent of lemon is just one of the reasons to make this Lemon Drizzle Cake. Sweet and bitter.

Cook Time45 mins

Total Time45 mins

Course: Dessert

Cuisine: American, Gibraltar, Mediterranean

Servings: 6

Author: Mama Lotties

Ingredients

• 250 g self raising flour
• 175 g caster sugar
• 175 g butter
• 3 eggs
• 3 lemons washed and unwaxed
• 125 g greek yoghurt
• 1 tsp baking powder
• 250 g icing sugar

Instructions

• Preheat the oven to 170C.
• Cream together the butter and sugar until smooth then add the eggs and whisk the ingredients together until you have a smooth paste, adding in the zest of the lemons.
• Next, fold in the flour, yoghurt (if you don’t have greek then stracciatella will do) and baking powder. Once the cake mix is lovely and fluffy, pour it into a a butter greased baking tin. Spread the mixture out evenly throughout and leave it in the over for about 45 minutes. The knife should come out clean.
• When the cake is ready, remove it from the tin and leave it to cool completely before pouring the drizzle over.
• Squeeze the juice out of the lemons and whisk the icing sugar into the juice bit by bit until smooth and white. Poke a couple of holes on top and drizzle the icing on top.