Lemon & Easy Peeler Drizzle Cake
Try our lemon and easy peeler drizzle cake for a delicious twist on a classic crowd pleaser bake. The batter whips up in just 15 minutes, but the result is guaranteed to impress all the citrus lovers.
Prep time: 15 minutes
Cook time: 45 minutes
Total time: 60 minutes
Servings: 6
Ingredients:
½ Lemon (zested)
2 Easy peeler (zested)
180 g Unsalted butter
180 g Caster sugar
3 Eggs
180 g Plain flour
1 tsp Baking powder
a pinch of Salt
For the drizzle topping:
½ Lemon (juiced)
1 Easy peeler (juiced)
85 g Caster sugar
Recipe:
- Preheat the oven to 180ºC/160c fan/4 gas mark. Line a loaf tin with baking paper.
- Beat the butter and caster sugar with an electric whisk for 2-3 minutes, until light and fluffy.
- Add the lemon zest and easy peeler zest. Then add the flour, baking powder and eggs. Whisk until combined.
- Spoon the mixture into the loaf tin and bake for 45-55 minutes, until golden and a skewer inserted into the centre comes out clean.
- Just before the cake comes out of the oven, mix the lemon and easy peeler juice with the sugar.
- Pierce the cooked cake all over with a skewer or a fork. Slowly pour the citrus sugar mixture over the top. Allow to cool completely in the tin before slicing to serve.
How to store
Store in an airtight container for up to 3-4 days, or cut into slices, wrap in cling film and keep in the freezer for up to 1 month.
