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Double lemon drizzle cake


Serves: 10-12
timePrep time: 35 mins
timeTotal time:
Double lemon drizzle cake
Recipe by Mitzie Wilson / Recipe photograph by Martin Poole

Double lemon drizzle cake


Serves: 10-12
timePrep time: 35 mins
timeTotal time:

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Nutritional information (per serving)
Calories
393Kcal
Fat
19gr
Saturates
11gr
Carbs
49gr
Sugars
31gr
Fibre
1gr
Protein
6gr
Salt
0.7gr

Sainsbury's magazine

Sainsbury's magazine

Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.

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Sainsbury's magazine

Sainsbury's magazine

Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.

See more of Sainsbury's magazine’s recipes

Ingredients

  • 1 small thin-skinned lemon (squeeze it before buying to judge)
  • 200g butter, softened
  • 200g caster sugar
  • 4 medium eggs, beaten
  • 250g self-raising flour
For the drizzle
  • juice of 2 lemons
  • 1 lemon
  • 100g granulated sugar

Step by step

  1. Pierce the lemon skin 3-4 times with a sharp knife, place in a small bowl, cover with clingfilm and heat on high in the microwave for 2-3 minutes until tender (or boil in a small pan covered with water for about 20 minutes). Cut the lemon into quarters and remove all pips. Put it (and all its juices) into a food processor and blend until it's very finely chopped – you want a purée.
  2. Preheat the oven to 180°C, fan 160°C, gas 4. Grease and line a 900g loaf tin, about 20cm x 9cm x 8cm deep, with baking paper.
  3. Put the butter and caster sugar in a large mixing bowl and beat with an electric whisk until light and creamy – this will take about 3 minutes. Gradually add the eggs, beating well after each addition, adding a little flour if the mixture curdles. Fold in the rest of the flour and the lemon purée.
  4. Spread the mixture in the tin and bake for 45-50 minutes, or until a skewer comes out cleanly.
  5. Meanwhile, to make the drizzle, squeeze the juice from the 2 lemons into a jug and stir in 75g of the sugar. Remove the cake from the oven and pierce it all over with a cocktail stick. Pour over the lemon drizzle and leave the cake to cool in the tin. Slice the remaining lemon and put it in a pan with the remaining 25g sugar and 8 tablespoons of water. Bring to the boil then simmer for 12-15 minutes until the lemon slices are tender, watching that the syrup doesn't burn. Arrange the slices on top of the cake and pour over the juices.

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