Easy Peasy Lemon Squeezie All-In-One Lemon Drizzle Cake!

Recipe by French Tart
READY IN: 1hr
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 325 F, 175 C or Gas mark 3.
  • Grease and line a 2 lb loaf tin or round cake tin.
  • Put all the cake ingredients together into a large bowl & mix thoroughly with a wooden spoon and then a hand held mixer for a maximum of 3 minutes.
  • Pour into the prepared loaf or cake tin & bake for 45 minutes or until a skewer inserted comes out clean.
  • While the cake is baking, make the syrup.
  • Mix the lemon juice and sugar together - no need to heat it up.
  • On removing the cake from the oven, pierce all over the top with a fine skewer or fork - keeping the cake in the tin.
  • Whilst the cake is still hot, pour the syrup over the top of the cake. Leave in the tin to cool.
  • The syrup will leave a crunchy residue of sugar and be sticky to touch too!
  • Keeps well, if you can hide it for long enough!
  • The quantity above can be easily doubled for a larger family cake.
  • The cake can also be split and have lemon curd spread between the two layers - it is then called a Luscious Lemon Drizzle Cake!
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