Recipe: Lemon Drizzle cake
A lemon drizzle cake recipe for a perfectly sweet and tangy result that's well received with a cup of tea
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.houseandgarden.co.za.
Ingredients
- 250g (8oz) unsalted butter, softened at room temperature (plus extra for greasing cake tin)
- 1tbsp grated lemon zest
- 250g (8oz) unrefined caster sugar
- 4 large eggs
- 275g (9oz) self-raising flour
- 1tsp baking powder
- 100ml (3½fl oz) buttermilk
- Juice of 1 lemon
- FOR THE SYRUP:
- 150g (5oz) unrefined caster sugar
- 50ml (2fl oz) water
- FOR THE CANDIED LEMON SLICES:
- 2 lemons, sliced
- 450g (140oz) caster sugar
- 500ml (16fl oz) water
- FOR THE LEMON DRIZZLE ICING:
- 300g (10oz) icing sugar, sifted
- 80ml (2¾fl oz) lemon juice
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