Kev's Top Lemon Drizzle Cake

  1. Heat oven to 180°C. Line a loaf tin (8cm x 21 cm) with baking paper.
  2. Beat together caster sugar, softened butter and vanilla essence until pale and creamy (about 5 minutes), then beat in eggs one at a time. Sift in flour, baking powder and salt, add lemon zest and mix until well combined.
  3. Spoon mix into prepared tin and level off. Bake for 40–50 minutes. Check that it is cooked by inserting a small knife or skewer into the centre of the cake – it should come out clean. Set aside in the tin once done.
  4. Mix together lemon juice and caster sugar for the drizzle. Prick the cake (while it’s still warm) with a skewer or fork, and pour the lemon mix over the cake – it will soak in and also produce a lovely crisp topping.
  5. Leave in the tin until cool, then remove and try and stop yourself from eating it (it’s impossible).

KEV’S TIPS:

Don’t share it.

You could use lime juice instead, or a combination of lemon and lime or orange and lemon. You could also add some limoncello to the drizzle.

Images from The Great New Zealand Baking Book copyright © Lottie Hedley


Prep Time:
20 minutes
Cooking Time:
40 - 50 minutes
Serves:
Makes 1
By:
Kevin Hopgood

Ingredients

225 g Pams caster sugar

225 g softened Pams butter

few drops vanilla essence

4 eggs

225 g Pams plain flour

1½ tsp Pams baking powder

pinch of Pams salt

zest of 1 lemon

Drizzle

juice of 2 lemons

90 g Pams caster sugar