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
- 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
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.