Easy Lemon Drizzle Cake with raspberry topped glaze

Name: Easy Lemon Drizzle Cake with raspberry topped glaze
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: British, European
Ingredients: -175g melted butter; -175g self rising flour; -175g sugar; -3/4 tsp baking powdern; - Zest of 1 lemon and/or juice of a lemon; -100g icing sugar; -Juice of 1 lemon; - Splash of vanilla; - Pinch of salt; *Optional - a dusting a freeze dried raspberry powder OR top with fresh raspberries.

7 steps

Prep:20minCook:30min

This super easy lemon drizzle cake is something you can whip up any time. I love to add freeze dried raspberries to the top of mine for a bit of extra colour and zing.

Updated at: Thu, 17 Aug 2023 05:16:04 GMT

Nutrition balance score

Unbalanced

Glycemic Index

High

Glycemic Load

High

Nutrition per serving

Calories300.3 kcal (15%)

Total Fat14.4 g (21%)

Carbs41.2 g (16%)

Sugars27.6 g (31%)

Protein1.9 g (4%)

Sodium271.1 mg (14%)

Fiber0.6 g (2%)

% Daily Values based on a 2,000 calorie diet

Ingredients

10 servings

Cake:

175gbutter

melted

175gself rising flour

175gsugar

¾ tspbaking powder

1lemon

Zest of, or juice of lemon

Drizzle:

100gicing sugar

freeze dried raspberry powder

optional, or top with fresh raspberries

Instructions

Step 1

Preheat oven to 180C

Step 2

Whisk eggs in a large bowl

Step 3

Add in sugar, butter, lemon zest/juice, sift in flour & baking powder, and mix until just combined

Step 4

Pour into a prepared baking dish. If you using a standard loaf pan, bake for ~40 mins. If using a 8x8 or 9x9 pan, bake for ~30 mins.

Step 5

Cake will look golden brown, will have pulled away from the edges of the pan, and will be springy to the touch when done. Cool slightly before pouring over drizzle.