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Lemon Drizzle Cake

One of our all time favourites and voted the UKs favourite cake of 2018 - this zesty and lemony sponge is sure to be a hit!

  • Cook: 40 mins
    Prep: 5 mins
  • 8
  • Easy
  • Suitable for home freezing
Go back

Lemon Drizzle Cake

One of our all time favourites and voted the UKs favourite cake of 2018 - this zesty and lemony sponge is sure to be a hit!

  • Cook: 40 mins
    Prep: 5 mins
  • 8
  • Easy
  • Suitable for home freezing

Ingredients

150g (6oz) butter
150g (6oz) caster sugar
150g (6oz) Juvela Gluten-Free White Mix
2 medium eggs, lightly beaten
Zest of a lemon
For the drizzle:
Juice of a lemon
100g (4oz) caster sugar
Pistachios (optional)

Method

  1. Before you start, preheat the oven to 180ºC/160ºC Fan/350ºF/Gas Mark 4 and line a 2lb loaf tin with baking parchment.
  2. Melt the fat and sugar together in a pan or in a bowl in the microwave.
  3. Add the Mix, eggs and lemon zest. Beat well until smooth and pour into prepared tin.
  4. Bake in a preheated oven for 30-40minutes until golden and firm.
  5. Meanwhile, make the drizzle by combining the lemon juice and sugar together.
  6. Remove from the oven, prick the cake with a skewer or fork and pour the drizzle over the top.
  7. For an extra special touch, make a glaze icing with icing sugar and water and drizzle over the cooled cake, then top with roughly chopped pistachios.

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