Easy Lemon Cake with Lemon Drizzle Topping (Almost a one bowl recipe!)
 
Prep time
Cook time
Total time
 
If you’re a fan of delicious sweet lemon treats you won’t be able to resist this Easy Lemon Cake with its tangy lemon drizzle topping!
Author:
Recipe type: Dessert, Snack,
Cuisine: Cake,
Serves: 21
Ingredients
Lemon Cake:
  • 125g of softened butter
  • ½ cup (120g) of caster sugar
  • ¾ cup (115g) of self-raising flour
  • 2 eggs
  • finely grated rind and juice of ½ a large lemon
Lemon Drizzle Topping:
  • ⅓ cup (80g) of granular sugar
  • finely grated rind and juice of ½ a large lemon
Instructions
  1. Line a 20 cm (8 inch) shallow square cake tin* with baking paper and preheat oven to 200 °C (400 °F).
  2. Combine the butter, caster sugar, flour, eggs, lemon rind, and lemon juice in a large mixing bowl.
  3. Beat with an electric hand mixer for 1 -2 minutes, stopping to scrape down the sides half way through (mixture will be thick and creamy).
  4. Spoon mixture into prepared baking tin and smooth the top.
  5. Bake for 20 – 25 minutes or until the top is golden brown and a toothpick inserted into the middle comes out clean.
  6. While cake is baking make the topping by combining the sugar, lemon rind, and lemon juice in a small bowl and set aside.
  7. After removing the cake from the oven, and while the cake is still hot, use a toothpick to make holes all over the top of the cake.
  8. Spoon the lemon topping over the hot cake and then allow the cake to cool completely in the tin.
  9. Once completely cooled serve on its own or with some thick cream.
Notes
* Baking tin must be shallow for cake to brown. If you don’t have a shallow 20 cm square tin I have successfully used a 16 x 26 cm rectangular baking tin.
Nutrition Information
Serving size: 29g Calories: 107 Fat: 5.4g Saturated fat: 3.2 Trans fat: 0.2g Carbohydrates: 14g Sugar: 10g Sodium: 111mg Fiber: 0g Protein: 1g Cholesterol: 33mg
Recipe by The Links Site at https://thelinkssite.com/2017/07/19/easy-lemon-cake-lemon-drizzle-topping/