Lemon drizzle cake recipe Recipe | Better Homes & Gardens Australia
Beat, fold, bake, and drizzle to create this easy lemon drizzle cake. It keeps for a week in an airtight container or can be frozen for up to two months.
Ingredients
- Cooking oil spray, for greasing
- 250g unsalted butter, softened
- 250g caster sugar
- Finely grated zest of 2 lemons
- 5 eggs
- 1 egg yolk
- 275g self-raising flour, sifted
- 2 Tbsp lemon juice
- 90g icing sugar mixture
- Extra lemon zest, to decorate
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