Introduction: Lemon Drizzle Cake

About: Hi, I'm Blake's Mum, This is where I chronicle his making for him. This account will be handed over to him when he is old enough. Blake regularly goes to his local makerspace and he loves being part of the mak…

My mum usually makes lemon drizzle cakes but this time I thought I would give it a try(I know mine are better).

Step 1: Ingredients

Cake mix

  • 2 teaspoons of baking powder
  • 4 tablespoons of milk(I used full fat milk but you can use any)
  • 4 free range eggs
  • 2 grated lemon rinds
  • 225g (8oz) of softened butter (any type)
  • 225g (8oz) of caster sugar
  • 275g (10 oz) of self-raising flour

Lemon drizzle

  • 175g (6oz) of granulated sugar
  • Juice of 2 lemons

Step 2: Building the Cake Mixture

Before you weigh out your ingredients, place a cake liner, which you can buy from your local store, inside a loaf tin. To stop the liner, when you put the mixture in, from caving in I would use a bit of butter to stick it to the sides of the tin. Prepare another loaf tin the same way you prepared the first tin. Preheat your oven to 160°C/325°F/Gas 3.

Weigh out all the ingredients for the cake mix, when you weigh out the butter it is a good idea to cut it up in to small pieces so it mixes easier, and put them all in a bowl. I mixed the batter with my trusty food mixer but you do it by hand if you want.

Step 3: Baking

Use a spatula or some sort of spoon to move half of the batter into one tin and the other half into the second tin. The batter is not going to fill the whole tin but don't worry because the cake will rise.

Place the tins in the preheated oven and leave to cook for 40-45 minutes. My cake took 45 minutes to cook but the time can differ. When you take the cake out you can check if it is cooked through by piercing the cake with a skewer and if it comes out clean then the cake is cooked if not then it is not cooked. Leave the cakes to cool for 10-15 minutes before continuing to the next step.

Step 4: Lemon Drizzle

Use a skewer and pierce holes in the cake to allow the lemon drizzle to flow down into the cake. Weigh out the sugar into a small bowl and squeeze the lemons into the bowl. To do this I sliced the lemons and squeezed the lemons around a fork. Any pips that fall out you can just catch them in your hand but if you have a lemon juicer that is nothing to think about. Mix the bowl until all of the sugar is surrounded in lemon juice. Use a spoon, drizzle the sugary lemon juice across the cake.

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