Lemon Drizzle Cake – As Featured in the Good Housekeeping SA
This delicious, moist and easy to beat together recipe was given to me by my wonderful friend Chrysoula.
A versatile all in one recipe to make for friends, a wonderful addition to a Street Party, picnic or to have with afternoon tea and everyone will ask you for the recipe.
I feel very honoured that my talented sister-in-law Leanne Manas chose this recipe, as her SA Celeb Very Best Bakes, for the South African Good Housekeeping magazine. The Good Housekeeping team loved the cake, I hope you do too.
This recipe can easily be doubled.
- 125g/4oz soft butter
- 175g/6oz caster sugar
- 175g/6oz self-raising flour
- 1 teaspoon baking powder
- 2 organic eggs
- 65ml 2.5 fl oz milk
- For the Topping when the cake comes out of the oven:
- Make Lemon drizzle and set aside
- 3 Tablespoons caster sugar
- 1 large or 2 small lemons, zest and juice
- Mix the sugar, zest and lemon juice together set aside.
- Grease and line a 1kg/2lb loaf tin or see note for a quicker bake
- Preheat Oven 180 degrees C
- Place all cake ingredients into a food processor and blend until smooth, the mixture will be quite thin and runny.
- Or beat all the ingredients together with an electric beater.
- Pour the cake mixture into the prepared loaf tin (see note for a faster bake) and bake in a preheated oven for 45-50 minutes or until a skewer inserted into the cake comes out clean.
- Pierce the cake all over with a skewer and spoon the lemon drizzle evenly over the cake.
- Leave the cake in the tin until it is cold.
- Remove from the tin and serve.
Make the topping when the cake has gone into the oven so that when the cake is out of the oven, you can add the drizzle to the hot cake.
I make the mixture in a brownie tin (25cmx25cm) it cooks in 20 minutes.
Thank you to Mary for the use of her wonderful photo.