Llandudno Lemon Drizzle Cake
Indulge in the delightful flavors of Wales with this Llandudno Lemon Drizzle Cake. This zesty and moist cake is a perfect treat for any occasion, whether it's a cozy afternoon tea or a special celebration.
Ingredients
- 225g unsalted butter, softened
- 225g caster sugar
- 4 eggs
- 225g self-raising flour
- Zest of 2 lemons
- For the drizzle:
- Juice of 2 lemons
- 85g granulated sugar
Instructions
- Preheat the oven to 180°C (350°F) and grease a 20cm (8-inch) round cake tin.
- In a large bowl, beat the butter and caster sugar together until pale and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Gently fold in the self-raising flour and lemon zest until combined.
- Transfer the batter to the prepared cake tin and smooth the top with a spatula.
- Bake for 40-45 minutes or until a skewer inserted into the center comes out clean.
- While the cake is still warm, mix the lemon juice and granulated sugar for the drizzle. Prick the warm cake all over with a fork and pour the drizzle over the top, allowing it to soak in.
- Leave the cake to cool in the tin before transferring to a wire rack to cool completely.
- Slice and serve the Llandudno Lemon Drizzle Cake.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 45 minutes
- Total time:
- 1 hour
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 280 per serving
- Carbohydrates
- 35g
- Fat
- 14g
- Protein
- 4g
Supplies
Cake tin Mixing bowl Spatula Wire rack
Tools
Oven Fork
Serving suggestions
Serve the Llandudno Lemon Drizzle Cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert.
Tips & tricks
For an extra lemony flavor, you can add a little extra lemon zest to the drizzle mixture.
Cost
$10