Ingredients
- 200g unsalted butter, softened
- 200g caster sugar
- 3 large eggs
- 200g self-raising flour
- Zest of 2 lemons
- 4 tbsp lemon juice
- 100g granulated sugar
Instructions
- Preheat the oven to 180°C (350°F) and grease a loaf tin.
- In a large bowl, cream together the butter and caster sugar until light and fluffy.
- Beat in the eggs, one at a time, adding a spoonful of flour with each egg to prevent curdling.
- Fold in the remaining flour and lemon zest, then spoon the mixture into the prepared tin.
- Bake for 45 minutes or until a skewer inserted into the center comes out clean.
- While the cake is still warm, mix together the lemon juice and granulated sugar, then pour over the cake.
- Allow the cake to cool in the tin before removing and serving.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 45 minutes
- Total time:
- 1 hour
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 280 per slice
- Carbohydrates
- 35g
- Fat
- 14g
- Protein
- 3g
Supplies
Loaf tin Mixing bowl Electric mixer or whisk
Tools
Oven Cake tester or skewer
Serving suggestions
Gower's Lemon Drizzle Cake is best enjoyed with a cup of hot tea or coffee. It can also be served with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert.
Tips & tricks
For an extra citrusy flavor, you can add a little extra lemon zest to the cake batter. Make sure to prick the warm cake all over with a skewer before pouring the drizzle to allow the syrup to soak in evenly.
Cost
$8