Lemon Drizzle Cake. While the cake is cooling in its tin, mix together the lemons juice and caster sugar to make the drizzle. It's zesty, vibrant, moist and downright delicious. And only six ingredients make up our super easy lemon.

With Lemon Drizzle Cake, it has a much lighter, cake-type of texture. The drizzle is spooned over the cake all at once while it is warm, not hot. and allowed to pool over top creating a crunchy lemon crackle topping. Juice the zested lemon into a small bowl. You can cook Lemon Drizzle Cake using 11 ingredients and 9 steps. Here is how you cook that.

Ingredients of Lemon Drizzle Cake

You need of Cake mix.
It's 115 g of butter.
It's 170 g of caster sugar.
Prepare 2 of eggs.
You need 170 g of self raising flour.
It's pinch of salt.
You need 4 tbsp of milk.
Prepare of grated rind of 1 lemon.
Prepare of Syrup.
Prepare of juice of 1 lemon.
It's 3 tbsp of icing sugar.

Add the zest and juice of the second lemon. Pour glaze over the warm cake and leave to cool in the pan; glaze will harden as the cake cools. While the cake is still warm, make the lemon drizzle topping. Mix together the sugar and lemon juice, and pour over the warm cake.

Lemon Drizzle Cake instructions

Grease and line 2lb loaf tin.
Cream butter and sugar together.
Slowly add beaten egg.
Stir in flour and salt.
Mix in lemon rind and milk.
Pour into tin and bake for 35min at 180oC.
Heat icing sugar and lemon juice until it forms a syrup.
While cake is still warm and in tin, prick top and pour on the warm syrup.
Leave cake in tin until cold before taking out.

Leave to cool a little and loosen the sides of the cake, then lift the cake out of the tin. Mary Berry's top baking tips Sometimes the simplest cakes are the best cakes. In this case, one lemon has enough bright-tasting zest to flavor a tender white sheet cake. Its juice is combined with powdered sugar and drizzled on top where it hardens into a sweet-tangy, crunchy coating. Mary Berry's Lemon Drizzle Cake is an easy tea cake with a distinctive crunchy lemon glaze.