- Prep Time : 20 minutes
- Cook Time : 35/45 minutes
- Yield : 6-8
- 3 Large Eggs
- 175g (6 oz) Self-Raising Flour
- 175g (6 oz) Lemon flavoured Icing Sugar
- 175g (6 oz) softened butter¾ level tsp baking powder (optional ) I won't be using it due to the flour I am using McDougalls Premium Supreme Sponge Flour
- For Crunchy Lemon Icing
- 50g (2 oz) granulated sugar
- 50 (2 oz) Lemon Drizzle Flavoured Icing Sugar
Recipe Notes:- You can use any of the Sugar and Crumbs flavoured icing sugars if you don't have Lemon drizzle in stock. This recipe is delicious using Key Lime and Orange Zest as alternative, at the same time change the fruit according to the flavour you have chosen.
This recipe is for a 2lb loaf tin.
Preheat the oven to 180ºC, gas 4.
Beat together the eggs, flour, Lemon Drizzle Flavoured Icing Sugar, butter, baking powder until smooth in a large mixing bowl and turn into the prepared tin.
Bake in the pre-heated oven for about 35-45 mins, or until golden brown, shrinking away from the sides of the tin and springy to the touch.
While the cake is still warm, make the lemon drizzle topping. Mix together the sugar and lemon juice, and pour over the warm cake. See more comments below.
Leave to cool a little and loosen the sides of the cake, then lift the cake out of the tin.
How to make the drizzle topping
Place the granulated sugar or caster sugar in to a bowl, add the flavoured icing sugar then a couple of tablespoons of water or the juice of the lemon (orange or lime depending on which one your making) mix in till all incorporated. then fork the cake all over while still warm in the loaf pan, pour over the mixture and leave to set. This way you get everything, if you pop it on to a rack it will all drizzle of the sides.