Easter Lemon Drizzle Cake

Easter Lemon Drizzle Cake is a delightful dessert that is perfect for the spring season. This cake is a combination of tangy lemon and sweet sugar, making it a crowd-pleaser for any occasion. To make this cake, you will need the following ingredients:

For the cake:

- 200g unsalted butter, softened
- 200g caster sugar
- 4 large eggs
- 200g self-raising flour
- 1 tsp baking powder
- 2 tbsp lemon zest
- 2 tbsp lemon juice

For the drizzle:

- 100g granulated sugar
- 3 tbsp lemon juice

To decorate:

- 1 lemon, sliced
- 1 tbsp icing sugar
To start, preheat your oven to 180°C/160°C fan/gas mark 4. Grease and line a 20cm round cake tin. In a large mixing bowl, cream together the butter and caster sugar until light and fluffy. Beat in the eggs, one at a time, adding a tablespoon of flour with each egg to prevent curdling. Sift in the remaining flour and baking powder, then fold in the lemon zest and juice.
Pour the mixture into the prepared tin and bake for 35-40 minutes, or until a skewer inserted into the centre of the cake comes out clean. While the cake is still warm, prick the surface all over with a fork and pour over the lemon drizzle mixture.
To make the drizzle, mix together the granulated sugar and lemon juice until the sugar has dissolved. Pour the mixture over the warm cake, allowing it to soak in.
Once the cake has cooled, decorate with sliced lemon and a dusting of icing sugar. Serve and enjoy!
This Easter Lemon Drizzle Cake is a perfect combination of sweet and tangy flavors. The cake is moist and fluffy, with a zesty lemon flavor that is sure to please. The drizzle adds an extra burst of lemony goodness, making this cake a true delight. This dish is a dessert and its main ingredients are lemon, sugar, and flour.