Sponge Cake Bars
- 20 mins
- 8 cake bars
- Easy
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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
- Before you start, preheat the oven to 180ºC/160ºC Fan/350ºF/Gas Mark 4 and line a 2lb loaf tin with baking parchment.
- Melt the fat and sugar together in a pan or in a bowl in the microwave.
- Add the Mix, eggs and lemon zest. Beat well until smooth and pour into prepared tin.
- Bake in a preheated oven for 30-40minutes until golden and firm.
- Meanwhile, make the drizzle by combining the lemon juice and sugar together.
- Remove from the oven, prick the cake with a skewer or fork and pour the drizzle over the top.
- 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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