Recipe: Yummy Mum’s Lemon Drizzle Cake

Delicious, fresh and tasty.

Mum’s Lemon Drizzle Cake. Lemon drizzle cake is thought to be an English invention going back at least a few hundred years! It was recently voted England's favourite cake flavour and I can see why. It's zingy, zesty, sweet and delicious.

Mum’s Lemon Drizzle Cake This was always a huge treat for us growing up and now you can. Mary Berry's classic lemon drizzle cake recipe is one of our most popular recipes and you'll soon see why! It's cheap, quick and easy and something all We love this lemon cake recipe for a lazy Sunday afternoon tea with a nice hot cuppa - it's the perfect treat. You can have Mum’s Lemon Drizzle Cake using 7 ingredients and 13 steps. Here is how you achieve that.

Ingredients of Mum’s Lemon Drizzle Cake

  1. It's of Butter.
  2. It's of Caster Sugar.
  3. You need of Lemon.
  4. It's of Eggs.
  5. It's of Self Raising Flour.
  6. Prepare of tea spoons Milk.
  7. You need of Icing Sugar.

This recipe will take approximately an hour. Mum has been making this cake for as long as I can remember and I've finally got the recipe from her! We absolutely LOVE lemon drizzle cake. It's zesty, vibrant, moist and downright delicious.

Mum’s Lemon Drizzle Cake guidelines

  1. Turn the oven on to warm to 180-200 degrees Celsius..
  2. Mix the butter and caster sugar in a bowl..
  3. Grate the skin of the lemon to create a zest..
  4. Beat the zest of the lemon into the eggs..
  5. Add this in to the butter and caster sugar mix. (It will look like a sloppy mess!) Ideally use an electric whisk to get some air into the mixture which will help the cake to raise in the oven..
  6. Gradually add the flour and milk to the mixture (I tend to add the flour 50g at a time and then fold with a wooden spoon in between).
  7. Thoroughly grease a tin, a loaf tin is a good size for this mixture..
  8. Pour the mixture in to the greased tin and put in the middle of the oven for 35-40 minutes..
  9. With about 10 minutes of baking time left, cut the lemon in half and squeeze to get all of the juice..
  10. Add the icing sugar to a jug before adding the lemon juice and mixing with a fork..
  11. When the baking time is up, remove the cake from the oven and keep in the tin. Use a knife to prick all over the top of the cake..
  12. Pour the lemon juice and icing sugar mix over the top of the cake. (This may need a stir again before pouring as it will set quite quickly).
  13. Leave for at least 15/20 minutes to allow the icing sugar to set before serving the cake. (The cake can be served with clotted cream for an extra treat!).

This Lemon Drizzle Cake Is Only Six-Ingredients, And Stunningly Delicious. Lemon drizzle cake with a hint of almond is probably the best lemon drizzle cake. While the British have enjoyed lemon cakes since time immemorial, I have been unable to track down lemon drizzle cake's origin story, despite much internet sleuthing and trawling through old cookbooks. These light, extra moist Lemon Drizzle Cupcakes are the perfect treat. How do you make lemon drizzle cupcakes?