Lemon Drizzle Cake. Bake a classic lemon drizzle cake with this easy recipe, perfect for everyday baking and occasions. Find more cake recipes at BBC Good Food. Follow this Tana Ramsay recipe to make the all-time classic lemon drizzle cake. This recipe is simple but delicious, made up of just five ingredients. A lemon drizzle cake is more of a concept than an actual recipe.

Although there is a time and a place for Madeira-type plain lemon sponge, sometimes just a bit more pizzazz and sugar is required. While cake is still warm, spoon the sugar mixture evenly over the top. (The cake has to be cooled slightly to prevent topping. This lemon drizzle cake is so fluffy, zingy and delicious! You can have Lemon Drizzle Cake using 11 ingredients and 6 steps. Here is how you cook that.

Ingredients of Lemon Drizzle Cake

Prepare of Cake.
Prepare 225 grams of Caster sugar.
Prepare 225 grams of Softened Butter.
You need 2 of gratted lemon zest ONLY.
It's 4 tbsp of milk.
You need 2 tsp of baking powder.
You need 4 of eggs.
It's 275 grams of Self-Raising Flour.
It's of Crunchy topping.
You need 2 of Lemon juice ONLY.
You need 175 grams of caster sugar.

Drizzled with lemon icing and topped sugar paper flowers it makes a fantastic Easter cake! A classic afternoon tea lemon drizzle cake that sounds as good as it tastes. Everyone loves a lemon drizzle cake! This cake is also the star of an afternoon tea and any time The cake is made with the all-in-one method in a mixer and if you don't have one, then you can do it.

Lemon Drizzle Cake step by step

Cut a rectangle of non-stick baking parchment to fit the base and sides of a 30 x 23 x 4 cm roasting tin. Grease the tin and line with the paper, pushing it neatly into the corners of the tin. Preheat the oven to 180C/160C fan/gas 4.
Measure all the ingredients for the tray bake into a large bowl and beat well for about 2 minutes, until well blended.
Turn the mixture into the prepared tin, scraping the sides of the bowl with a plastic spatula to remove all of the mixture. Level the top gently with the back of the spatula.
Bake in the middle of the oven for about 35-40 minutes, or until the cake springs back when lightly pressed and is beginning to shrink away from the sides of the tin.
Leave the cake to cool in the tin for a few minutes then lift it out of the tin while still in its lining paper. Carefully remove the paper and put the tray bake onto a wire rack placed over a tray.
To make the crunchy topping, mix the lemon juice and granulated sugar in a small bowl to give a runny consistency. Spoon this mixture evenly over the tray bake whilst it is still just warm. Cut into squares when cold and store in an airtight tin.

This cake is ideal as a whole cake, or cut into small, bite-size pieces for cafe servings, or for an afternoon tea party. Find a lower fat recipe for lemon drizzle cake. This light and fluffy lemon drizzle cake, a classic British teatime treat, will add a bright, lemony This is one of my favorite, easy recipes for a light, fluffy lemon drizzle cake. Vegan lemon drizzle cake - this is the ultimate eggless and dairy free lemon drizzle cake recipe! A soft, moist, easy to make and intensely lemony loaf cake soaked in tangy lemon syrup and topped.