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1
First grease and flour a 2lb / 900g loaf tin (see video for dimensions)
2
Preheat your oven to 170°C / 340°F / Gas mark 4
3
To a large bowl add the eggs, vanilla, lemon zest, sugar, and oil and whisk for 1 minute.
4
Sift in the flour and baking powder, salt, and whisk it in until the batter is smooth.
5
Carefully pour the batter into the prepared loaf tin.
6
Place the tin in the middle of the oven and set the timer for 50 minutes.
7
While waiting for the cake to bake add approx 2 tbls of lemon juice and a couple of drops of yellow food colouring to the icing/powdered sugar and mix until smooth.
8
In a separate bowl mix 3tbls of lemon juice with 3tsp/20g of granulated sugar
9
After the 50 minutes check the cake is done by inserting a cocktail stick into the centre of the cake, if it comes out clean the cake is done, if not give it a further 5 minutes.
10
Place the tin on a wire rack for 10 minutes to rest before removing it from the tin.
11
Turn out the cake from the tin.
12
Pierce a few holes in the top of the cake and pour over the lemon juice and sugar mixture until it all soaks into the sponge.
13
Now pour over the lemon drizzle mixture and let flow and drizzle down the sides of the cake as shown in the video.
14
Allow to completely cool slice and serve.
15
Enjoy.
Method
Ingredients
The Cake
200g / 7oz Self raising flour, If using plain or all purpose flour add extra 2tsp baking powder
110g / 4oz Granulated sugar
200g / 7oz Vegetable or Sunflower oil
4 Large eggs
Zest & Juice of 1 large or 2 small lemons
1tsp Baking powder
1tsp Vanilla extract
¼tsp Salt
Lemon Icing/frosting
100g 3½oz Icing/powdered sugar
2½ tbls Lemon Juice
FEATURED PRODUCTS
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