Easter lemon drizzle cake
Serves: 12
Prep time: 20 minsTotal time: 
Recipe photograph by Dan Jones
Easter lemon drizzle cake
Serves: 12
Prep time: 20 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
477Kcal
Fat
20gr
Saturates
12gr
Carbs
73gr
Sugars
48gr
Fibre
1gr
Protein
6gr
Salt
0.7gr
Richard Bertinet
Brittany-born chef and baker Richard Bertinet owns and runs the Bertinet Kitchen cookery school in Bath and has several award-winning books to his name.
See more of Richard Bertinet’s recipes
Richard Bertinet
Brittany-born chef and baker Richard Bertinet owns and runs the Bertinet Kitchen cookery school in Bath and has several award-winning books to his name.
See more of Richard Bertinet’s recipes
Ingredients
- 225g soft butter
- 350g caster sugar
- 350g plain flour
- 3 tsp baking powder
- zest of 2 lemons
- 120 ml milk
- 4 large eggs
For the syrup
- juice of 4 lemons
- 6 tbsp icing sugar, sifted
To decorate
- 6 tbsp icing sugar
- a handful of mini chocolate eggs
Step by step
Get ahead
The cake can be frozen, uniced
- Preheat the oven to 180°C, fan 160°C, gas 4. Line a 20cm round, deep, loose-bottomed cake tin with baking paper.
- In a large bowl, cream the butter and sugar together using an electric hand whisk until pale and fluffy.
- Sift in the flour, baking powder and a pinch of salt; mix well. Stir in the lemon zest and milk, then mix in the eggs, one at a time, until well combined.
- Tip the mixture into the prepared tin and bake for 50-55 minutes until risen and firm to the touch.
- Leave to cool in the tin for about an hour.
- To make the syrup, blend the lemon juice and icing sugar together in a small bowl. Prick the top of the cake all over with a skewer and pour over the syrup so that it sinks into the cake.
- Leave to cool completely, then remove the cake from the tin.
- In another bowl, mix the icing sugar with a little water to make a runny icing. Pipe or drizzle it over the cake, then scatter with the mini chocolate eggs.
