Zingy Lemon Drizzle Cake. Lemon drizzle cake is thought to be an English invention going back at least a few hundred years! It was recently voted England's favourite cake flavour It's zingy, zesty, sweet and delicious. Lemon drizzle cake no doubt takes inspiration from classic 'pound cake' recipes (that's a cake made with a. This is how to make the perfect vegan lemon drizzle cake with lemon icing and sugar paper flowers. So zingy, moist and delicious. #vegan For the full recipe.

This light and moist lemon drizzle loaf cake uses basic ingredients, is easy to put together and most of all is very moreish once you've tasted it! This is one of my favourite classic cake slices. It has to be said that sometimes the simple pleasures are the best, just like this simple but delightful lemon drizzle cake. You can cook Zingy Lemon Drizzle Cake using 8 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Zingy Lemon Drizzle Cake

It's 180 g of self-raising flour.
You need 180 g of caster sugar.
You need 180 g of butter.
You need 3 of medium eggs.
Prepare of Grated zest of 2 lemons.
Prepare 1/2 teaspoon of baking powder.
You need 50 g of icing sugar.
You need of Juice of 2 lemons.

Bake a classic lemon drizzle cake with this easy recipe, perfect for everyday baking and occasions. Find more cake recipes at BBC Good Food. It's difficult not to demolish this classic lemon drizzle in just one sitting, so why not make two at once? These light, extra moist Lemon Drizzle Cupcakes are the perfect treat.

Zingy Lemon Drizzle Cake step by step

First tip all of the: self-raising flour, caster sugar, baking powder, butter, the 3 eggs and most of the lemon zest (the other bit is for decoration) into a mixing bowl then let them blend together..
Whilst your mixture is blending, line a pound loaf tin with grease profe paper..
Once all of the ingredients have mixed together, tip them in your tin and bake for 40 minutes then check with a skewer..
Whilst your cake is in the oven, put the icing sugar and the lemon juice in to a saucepan, let it come to the boil then leave for 1 minute..
When your cake has come out of the oven, let it cool for a while and then poke holes in it to the cake down to the bottom so the drizzle can soak in..
Once you have tipped the drizzle on to the cake, you can decorate with the excess lemon zest then if you want to make it look really good you can thinly chop lemon and place it on the top..
Enjoy!👍.

These Lemon Drizzle Cupcakes are mixed up in just a few minutes. Then start by creaming your butter and sugar together, either. This lemon drizzle cake is so fluffy, zingy and delicious! Drizzled with lemon icing and topped sugar paper flowers it makes a fantastic Easter cake! Yes I know - drizzle cakes are traditionally just topped with a simple sugar-lemon solution, but I like my toppings!