This Lemon Drizzle Cake is such an easy and deliciously tangy lemon cake to make at home. Enjoy it for breakfast, morning and afternoon tea or dessert!
Preheat your oven on 160'C / 325'F. Grease a Loaf Pan and set aside.
Zest the two Lemons into a large bowl. Pour the Caster Sugar over the zest, and use a hand mixer to rub them together. Add the Soft Butter and cream it with the Caster Sugar.
When you get an homogenuous thick paste, add the Eggs one at the time, whisking well between each egg.
Whisk in the juice of 1 Lemon and the Milk
Sift in the Dry ingredients: Plain Flour, Baking Powder and Salt. Stir until combined.
Pour the lemon cake batter into the greased loaf pan and bake for 25 to 35 minutes or until the tip of a knife comes out clean. Remove from the oven and place on a cooling rack.
Lemon Drizzle
Whisk the lemon juice with the Icing Sugar. Set Aside.
Using a knife or a skewer, poke small holes on the top of the lemon cake, then pour the Lemon Drizzle over it while still warm. Leave to cool down completely.
Keep for 3 days at room temperature, well wrapped and covered with aluminium foil or cling wrap.