Lemon Drizzle Cake!
Updated: Oct 11, 2020
200g unsalted butter
200g golden caster sugar
210g self raising flour
3 medium eggs
Zest of 3 lemons
1/2 tsp vanilla extract (optional)
1 1/2 tbsp Lemon Curd
Juice of 1 lemon
80g granulated sugar
Preheat your oven to 150 degrees fan.
Line and grease a loaf dish.
In a bowl, beat together the unsalted butter and caster sugar until light and fluffy.
Add in the lemon zest and 1 egg. Mix to combine.
Add the other two eggs one by one and mix until just incorporated.
Add the buttermilk and lemon curd, mix to combine.
Fold in the flour in two parts.
Once everything is mixed together, pour the cake batter into the loaf dish.
Place the dish in the centre of the oven and bake for 50-55 minutes or until a skewer comes out clean.
Once baked, take out of the oven and allow to cool for at least 10 minutes.
Mix together the lemon juice and sugar.
Poke holes on the surface of the slightly cooled cake and pour over the lemon sugar mix. Make sure to cover the whole top.
Sprinkle some lemon zest on top or decorate however you like.
Serve and enjoy!