Preparation time is 30minutes
Cook time is 45minutes
Total time is 1hours 15minutes
Serve is for 12 people
5 Ingredients
Number of servings
12
- 3 lemons
- 250grams salted butter, at room temperature, chopped
- 1 1/4 cups Woolworths icing sugar mixture
- 4 eggs, at room temperature
- 1 2/3 cups self-raising flour
Nutrition per serving
1350kJ / 323Cal
1350 Kilojoules or 323 Calories
16% of daily energy intake*
Protein
4.2grams
Fat
18.8grams
Carbs
35.3grams
Sugars
21.6grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Enjoy a taste of sunshine in every slice of this five-ingredient lemon drizzle cake. The zesty flavour will invigorate the senses, and the sweet drizzle adds a touch of decadence.
Instruction tip
Leftover tip:Use any remaining lemon juice as the base of a salad dressing.
Method
Step 1 of 3
Preheat oven to 180°C/160°C fan-forced. Grease and line a 6cm-deep, 10x20cm (base measurement) loaf pan with baking paper. Using a peeler, remove zest from 1 lemon. Place zest in an airtight container. Finely grate zest off remaining lemons. Juice 3 lemons.
Step 2 of 3
Using an electric mixer, beat butter and 3/4 cup icing sugar mixture in a large bowl for 4 minutes or until pale and creamy. Beat in eggs, one at a time, until well combined (the mixture may look curdled but will come together once the flour is added). Sift in flour. Add finely grated zest and 1/2 cup lemon juice. Mix until well combined. Transfer to loaf pan. Smooth surface of batter. Bake for 45 minutes or until a skewer inserted into the centre comes out clean. Set cake aside in pan for 10 minutes before transferring to a wire rack to cool completely.
Step 3 of 3
Strain remaining lemon juice. To make icing, place remaining icing sugar in a small bowl. Add 3 1/2 tsp strained lemon juice. Using a wooden spoon, mix vigorously until well combined. Place cake on a wire rack set over a baking tray. Spread icing over cake, allowing it to drip down sides. Set aside to set completely. Thinly slice reserved zest into strips. Top cake with zest. Serve.
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