Loch Lomond Lemon Drizzle Cake
Indulge in the delightful flavors of Scotland with this delicious Loch Lomond Lemon Drizzle Cake. This moist and zesty cake is perfect for any occasion, whether it's a cozy afternoon tea or a special celebration.
Ingredients
- 225g unsalted butter, softened
- 225g caster sugar
- 4 large eggs
- 225g self-raising flour
- Zest of 2 lemons
- For the drizzle:
- Juice of 2 lemons
- 85g caster sugar
Instructions
- Preheat the oven to 180°C (350°F) and grease a 20cm (8-inch) cake tin.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs, one at a time, adding a spoonful of flour with each egg.
- Fold in the remaining flour and lemon zest until well combined.
- Pour the batter into the prepared tin and smooth the top.
- Bake for 45-50 minutes or until a skewer inserted into the center comes out clean.
- While the cake is still warm, mix the lemon juice and sugar for the drizzle and pour it over the cake.
- Leave the cake to cool in the tin before transferring to a wire rack.
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 Whisk Zester
Tools
Oven Wire rack
Serving suggestions
Serve the Loch Lomond Lemon Drizzle Cake with a dollop of whipped cream or a scoop of vanilla ice cream.
Tips & tricks
For an extra citrusy flavor, you can add a little lemon juice to the cake batter before baking.
Cost
$10