Lemon Drizzle Cake
By Flora
Published on 21 April 2022
Lemon drizzle cake was voted Ocado customers’ favourite cake in a recent social poll and it’s easy to see why. Fluffy, light sponge flavoured with tangy lemon syrup is just about as good as it gets. Plus, we don’t know about you, but we’ve always got a couple of leftover lemons hanging around the fruit bowl – help them reach their full cakey potential today.Time and servings
1 hr 30 minsTotal time
10Servings
30 minsPrep time
1 hrCooking time
Ingredients
- 175 g of self raising flour
- 1 tsp of baking powder
- 3 medium eggs
- 2 lemons, the rind finely grated, juice strained for the lemon syrup
- 290 g of caster sugar, 175g for the cake, 115g for the syrup
- 175 g of flora cuisine, or Flora Buttery
- 2 tbsp of semi- skimmed milk
Method
Step 1
Sift the flour and baking power (use 1/2 tsp only baking powder if using Flora Buttery) into a large mixing bowl, add the remaining cake ingredients and bake with a wooden spoon.Step 2
Spoon the mixture into a greased and base lined 1kg (2lb) loaf tin.Step 3
Bake in a preheated oven at 180C/Gas 4 for 1 hour or until cooked.Step 4
Turn out onto a wire tray.Step 5
Put the lemon juice and sugar in a saucepan and heat gently until the sugar has dissolved.Step 6
Whilst the cake is warm, drizzle the syrup over so that is soaks into the cake.