Lemon & Easy Peeler Drizzle Cake
This citrus-packed drizzle cake is a delicious crowd pleaser. Whip up the batter in just 15 minutes, and you'll have a brilliant bake ready before you know it.
Substitutes?
- Vegan? Use 12 tablespoons of aquafaba instead the eggs, and use vegan butter instead of dairy.
Prep time: 15 minutes
Cook time: 45 minutes
Total time: 60 minutes
Servings: 6
Ingredients:
½ lemon (zested)
2 easy peelers (zested)
180 g unsalted butter
180 g caster sugar
3 eggs
180 g plain flour
1 tsp baking powder
a pinch of salt
For the drizzle topping:
½ lemon (juiced)
1 easy peeler (juiced)
85 g caster sugar
Recipe:
- Preheat the oven to 180C/160C fan/gas mark 4. Line a loaf tin with baking paper.
- Beat the butter and caster sugar until light and fluffy (2-3 minutes if using an electric whisk).
- Add the lemon zest and easy peeler zest. Then add the flour, baking powder and eggs. Whisk until combined.
- Spoon the mixture into the loaf tin and bake until golden, so that a skewer inserted into the centre comes out clean (about 45-55 minutes).
- Just before the cake comes out of the oven, mix the lemon and easy peeler juice with the sugar.
- Pierce the baked cake all over with a skewer or a fork. Slowly pour over the citrus sugar mixture. Allow to cool completely in the tin, then slice up and enjoy.
How to store
Store in an airtight container for up to 3-4 days, or cut into slices, wrap in cling film and keep in the freezer for up to 1 month.
