The Ultimate Lemon Drizzle Cake
Soft, buttery sponge with a touch of olive oil for extra richness, loaded with lemon and finished with a sharp, zesty drizzle that soaks right through.
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Servings: 8
Equipment
- 2 lb loaf tin
Ingredients
For the cake:
- 175 g unsalted butter softened
- 50 ml olive oil use a good one
- 225 g caster sugar
- 4 eggs
- 225 g self-raising flour
- Zest of 2 lemons
- Juice of 1 lemon
For the drizzle:
- 100 g caster sugar
- 2 lemons zest and juice
Instructions
- Heat the oven to 160°C (fan). Line a 2lb loaf tin with greaseproof paper.
- Beat the butter, olive oil and sugar together until pale and creamy.
- Add the eggs in and mix well.
- Sift in the flour, add the lemon zest and juice, then fold together until smooth.
- Spoon into the tin, level it off, then bake for 1 hour until a skewer comes out clean.
- Mix the lemon juice, zest and caster sugar for the drizzle.
- As soon as the cake comes out, prick it all over with a fork, then pour over the drizzle. Let it soak in.
- Leave to cool down in the tin for 15 minutes, then lift it out and leave it to cool completely on a cooling rack. Lift it out and slice it into portions. I served mine with a dollop of Greek yoghurt and some berries.