lemon drizzle cake

Lemon drizzle cake

Easy lemon drizzle cake

Difficulty: Easy

Time: 40 minutes plus 35 minutes baking

Serves: up to 30 slices

At the moment we are being inspired by the Great British Bake Off so where better to start after cake week than with a lovely lemon drizzle cake from Mary Berry herself. I’ve not had much success when I’ve made this in the past but this one was delicious and the topping made it beautifully moist and crunchy. As an ‘all in one’ cake it was easy to make with 2 little ones. According to our chief taster (James aka Daddy) we can stay in the competition for next week’s biscuit week!



Ingredients
225g softened butter
225g caster sugar
275g self-raising flour
2 level tsp baking powder
4 large eggs
4 tbsp milk
Finely grated rind of 2 lemons

For the crunchy topping
175g granulated sugar
Juice of 2 lemons

 

Method

Pre-heat the oven to 160C / 140C Fan and prepare your baking tray

Get your toddler to grease a 30 x 23 cm baking tin then line the base with baking paper.

 

Mix all the ingredients together in a large bowl

Get your child to help measure the butter, sugar and flour one at a time in a small bowl and add into your large mixing bowl.

  

Crack the eggs into a bowl, then add to your mixture.

Spoon the baking powder then milk into your mixture. I normally either hold the spoon while Hannah adds the milk or vice versa so make sure the right amount goes in.

Grate the lemon then add that in. If you feel confident that they wont cut their fingers you can get your child to help. I let Hannah have a quick go, but then took over.

  

Mix everything together until it’s well blended.

 

Bake the lemon drizzle cake

Pour the cake mixture into the tin and level the top.

 

Bake in the oven for 35-40 minutes or until the sides have shrunk away from the tin and the middle springs back if you press it gently with your fingers.

Leave the cake to cool in the tin for a few minutes then turn it out. Carefully peel the baking paper off and finish cooling on a wire rack. Stand the wire rack on a tray to catch any drips from the topping.

Make the crunchy lemon topping

Measure the sugar into a bowl.

Get your toddler to help you squeeze out the lemon juice. We popped ours in the microwave for 10 seconds before cutting them open to make the juice come out more easily.

Mix the sugar and lemon juice together until you have a runny consistency then spoon over your cake while it is still a little warm.


Cut the lemon drizzle cake into about 30 squares once it is cooled.

easy lemon drizzle cake

Lemon drizzle cake

An easy recipe for the classic lemon drizzle cake. With easy step by step instructions that are easy for kids to follow.
Prep Time40 mins
Cook Time35 mins
Total Time1 hr 15 mins
Course: Afternoon tea
Cuisine: British
Keyword: cake
Author: cookingwithmykids

Ingredients

  • 225 g softened butter
  • 225 g caster sugar
  • 275 g self-raising flour
  • 2 level tsp baking powder
  • 4 large eggs
  • 4 tbsp milk
  • Finely grated rind of 2 lemons

For the crunchy topping

  • 175 g granulated sugar
  • Juice of 2 lemons

Instructions

Pre-heat the oven to 160C / 140C Fan and grease and line a 30x23cm baking tin with baking paper

    Mix all the ingredients together in a large bowl

    • Measure the butter, sugar and flour one at a time in a small bowl and add into your large mixing bowl. Crack the eggs into a bowl, then add to your mixture. Spoon the baking powder then milk into your mixture.
    • Grate the lemon then add that in.  Mix everything together until it’s well blended.

    Bake the lemon drizzle cake

    • Pour the cake mixture into the tin and level the top.
    • Bake in the oven for 35-40 minutes or until the sides have shrunk away from the tin and the middle springs back if you press it gently with your fingers.
    • Leave the cake to cool in the tin for a few minutes then turn it out. Carefully peel the baking paper off and finish cooling on a wire rack. Stand the wire rack on a tray to catch any drips from the topping.

    Make the crunchy topping

    • Measure the sugar into a bowl.
    • Squeeze out the lemon juice. We popped ours in the microwave for 10 seconds before cutting them open to make the juice come out more easily.
    • Mix the sugar and lemon juice together until you have a runny consistency then spoon over your cake while it is still a little warm.
    • Cut it into about 25-30 squares once it is cooled.

     

    easy lemon drizzle cake

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