Lemon drizzle cake

Rachel Hawkins from Mentor Graphics
10 (slices)
Prep time: 
30 mins
Cook time: 
45 mins plus cooling
  • 2 lemons
  • 280g of self-raising flour
  • 280g of butter
  • 280g of caster sugar
  • 5 eggs
  1. Juice and finely grate the zest of two lemons for the glaze.
  2. Grease and Line the base and sides of a 2lb loaf tin with a little butter and parchment paper.
  3. Then double sieve your flour onto a separate sheet of parchment paper.
  4. Next in a large bowl, using a electric hand mixer, cream the sugar, the lemon zest and the butter together until pale in colour and light and fluffy in texture.
  5. In a separate bowl whisk the eggs with the lemon juice until smooth and then start to add them to the butter and sugar mix little by little to ensure it does not curdle, whisking continuously as you do.
  6. Once all of the egg incorporated, gently fold in the sieved flour until a smooth sponge mix forms, do not over mix.
  7. Place into the mixture into the prepared tin and bake in the oven 160oc for 40/45 mins until golden brown, don’t worry if the top cracks open it only adds to the charm!
  8. Mix enough lemon juice & zest with icing sugar to make a free flowing icing glaze, when the cake comes out of the oven use a cocktail stick to poke holes into the cake and drizzle a third of the icing onto the warm cake, remove from the tin and put on rack to cool.
  9. When cooled place onto a serving plate of your choice and drizzle the remaining icing over the top, slice and serve with some clotted cream if you are feeling really daring!!