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Lemon drizzle cake

Ingredients

For the cake

  • 80 g unsalted butter - in room temperature
  • 300 g caster sugar
  • 5 eggs
  • 125 ml double cream
  • 3 lemons - zest only
  • 1.5 tbsp rum
  • pinch of salt
  • 240 g self raising flour
  • 0.5 tsp baking powder

For the icing

  • 1.5 tbsp apricot jam
  • 1 lemon - juice and zest
  • 150 g icing sugar

Instructions

  1. Preheat the oven to 180C. Grease and line the loaf tin.

  2. Beat the butter with sugar until light and fluffy.

  3. Add eggs, one at a time, beating well after each one of them.

  4. Add cream, zest, salt and rum and mix to combine.

  5. Fold in sifted flour and baking powder. Pour to the prepared tin, tap to help any air bubbles escape and bake for about an hour until toothpick comes out clean.

  6. Once ready, remove the cake from the tin and turn onto cooling rack. Let it sit for few min. Don't turn the oven off just yet.

  7. In the meantime, heat the apricot jam and brush all over the cake.

  8. Mix lemon juice, zest and sugar and heat in the microwave or in the pan until it turns into smooth syrup.

  9. Prick the cake with a long toothpick and pour lemon glaze over it. Turn the oven off and return the cake to sit there for about 5 min until glaze hardens and turns translucent. 

  10. Remove from the oven and let it cool completely before serving.

  11. Enjoy!