Luscious Lemon Delight

Ingredients

• 225g (1 cup) unsalted butter, softened 225g (1 cup) unsalted butter, softened
• 225g (1 cup) granulated sugar 225g (1 cup) granulated sugar
• 4 large eggs 4 large eggs
• 225g (1 ¾ cups) self-rising flour 225g (1 ¾ cups) self-rising flour
• Zest of 2 lemons Zest of 2 lemons
• 4 tbsp freshly squeezed lemon juice 4 tbsp freshly squeezed lemon juice
• 100g (½ cup) granulated sugar (for the syrup) 100g (½ cup) granulated sugar (for the syrup)
• 100g (¾ cup) powdered sugar (for the glaze) 100g (¾ cup) powdered sugar (for the glaze)

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 20g, 12g
• Carbohydrates (total, sugars): 55g, 40g
• Protein: 5g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F) and grease a 9-inch round cake tin.
2. 2.
   In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. 3.
   Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next.
4. 4.
   Sift the self-rising flour into the bowl and gently fold it into the batter until just combined.
5. 5.
   Add the lemon zest and 2 tablespoons of lemon juice to the batter, mixing until evenly distributed.
6. 6.
   Pour the batter into the prepared cake tin and smooth the top with a spatula.
7. 7.
   Bake for 35-40 minutes or until a skewer inserted into the center comes out clean.
8. 8.
   While the cake is baking, prepare the lemon syrup by heating the remaining 2 tablespoons of lemon juice and 100g of granulated sugar in a small saucepan until the sugar has dissolved.
9. 9.
   Once the cake is out of the oven, prick the surface all over with a skewer and pour the warm lemon syrup evenly over the cake.
10. 10.
    Allow the cake to cool completely in the tin before removing.
11. 11.
    To make the lemon glaze, mix the powdered sugar with enough lemon juice to create a thick yet pourable consistency. Drizzle the glaze over the cooled cake.
12. 12.
    Serve and enjoy!

Treat your ingredients with care...

• Lemon — For the best flavor, use fresh lemons and make sure to zest them before juicing. The zest adds a fragrant citrus note to the cake.

Tips & Tricks

• To achieve a moist cake, be careful not to overmix the batter once the flour is added. Mix until just combined.
• For an extra burst of lemon flavor, you can add a teaspoon of lemon extract to the batter.
• Make sure to prick the cake with a skewer before pouring the syrup to allow it to penetrate evenly.

Serving advice

Serve the Lemon Drizzle Cake as a delightful afternoon treat with a cup of tea or coffee. It can also be enjoyed as a dessert, accompanied by a dollop of whipped cream or a scoop of vanilla ice cream.

Presentation advice

To enhance the presentation, dust the top of the cake with a sprinkle of powdered sugar and garnish with thin lemon slices or fresh mint leaves.