Lemon Drizzle Cake

Makes 8 servings
Prep time: 10 mins
Cooking time: 35 mins

Our delicious, buttery lemon cake takes no time at all to whip up, and it’s perfect to use up the last of the fruit on your lemon tree! 

Tips & Tricks
  • Create a lemon drizzle for your cake by dissolving ½ cup of icing sugar into 2-3 tablespoons of boiling water, then adding the juice of 1 lemon. Spoon the runny topping onto your cake while still hot.
  • This recipe also works in a larger cake tin, just make sure to check it at the 25-minute mark as it will be a thinner cake and take less time to cook.

Ingredients

  • 1 ½ cups Pams Standard Flour
  • 3 tsp Pams Baking Powder
  • Juice and zest of 1 Pams Lemon
  • 180g Pams Butter, softened at room temperature
  • 1 cup Pams Caster Sugar
  • 4 Pams Free Range Eggs

Method

  1. Using an electric mixer, beat the butter for 2 minutes until smooth.
  2. Add the sugar and continue to beat until creamy.
  3. Add 1 egg at a time, beating until well combined. Stir through the lemon juice and zest.
  4. Sift together the flour and baking powder in a separate bowl. Fold the dry ingredients into the wet ingredients until combined, being careful not to overmix.
  5. Pour the batter into a greased and lined 20cm cake tin, then bake in a preheated oven at 180°C for 35 minutes, or until a skewer comes out clean.
  6. Leave the cake in the tin until cooled before turning out to serve.

Ingredients

  • 1 ½ cups Pams Standard Flour
  • 3 tsp Pams Baking Powder
  • Juice and zest of 1 Pams Lemon
  • 180g Pams Butter, softened at room temperature
  • 1 cup Pams Caster Sugar
  • 4 Pams Free Range Eggs