Saturday, 4 May 2013

Lemon Drizzle Cake

It was my lovely husband's birthday at the weekend, and I booked a show at the Perth International Comedy Festival - The Pajama Men. As I clicked 'buy', I had a strong sense of deja vu. Checking my email inbox, I found we'd gone to see their show at almost exactly the same time last year. I guess I'm getting stuck in a rut -- but they were hilarious, all over again!

I asked the SO what he'd like for his birthday cake, and he didn't have a strong preference, so I went for something I'd been craving - LEMON CAKE. Mmmm, just typing it is making me salivate. I went for the lemoniest recipe I could find, and then added more lemon. Unlike their picture, my lemon drizzle ended up soaking into the cake, so I've changed the icing to make what you see on my own photo.


  • 225g unsalted butter softened
  • 225g caster sugar
  • 4 eggs
  • finely grated zest 2 lemons
  • 220g plain flour
  • 1½ tsp baking powder
  • juice 1½ lemons
  • 4 heaped tbsp icing sugar
Preheat the oven to 180C. Cream the butter and sugar together with a whisk and a strong arm, or a food processor. Break in the eggs one at a time and whisk to combine. Add the grated lemon zest and stir again. Sift the flour and baking powder onto the liquid mixture, and use a wooden spoon to fold in, being careful not to overmix and make the gluten strong. Bake for 45-50 minutes, until a wooden skewer comes out clean.

Combine the lemon juice and icing sugar until you have a slightly thick but still drizzle-able topping, then drizzle it all over the cake.

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