Lemon Drizzle Cake
Lemon drizzle cake is a plain butter cake given its character by fresh lemon in two places. Zest and juice go into the batter for a gentle citrus note, and a sharp icing of lemon juice and powdered sugar sets on top. Because the cake is mixed in one bowl and baked in a single square tin, it is quick to make and easy to cut into 16 portions for a crowd.
Instructions
Heat the oven to 190 °C (374 °F). Grease a 20 cm (7.9 in) square cake tin and line it with baking paper.
Beat the butter and superfine sugar together in a large bowl until the mixture is pale, soft and fluffy.
Add the eggs one at a time, beating well after each. Then beat in the juice and zest of the whole lemon.
Fold in the flour and baking powder gently until no dry streaks remain. Spoon the batter into the prepared tin.
Bake for 25 minutes. The cake is done when a skewer pushed into the center comes out clean.
Lift the cake out onto a wire rack and let it cool completely.
Stir the powdered sugar and the juice of half a lemon in a bowl until the icing is thick enough to coat the back of a spoon.
Drizzle the icing over the cooled cake, then slice and serve.
Make it personal.
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