Ingredients
Method
- Preheat your oven to 160 degrees, fan bake. Lightly grease a medium sized bunt pan or cake tin.
- Place your butter, sugar and lemon zest into a medium sized mixing bowl. Mix well using an electric whisk or spatula.
- Add in the eggs one at a time. Whisk each egg in thoroughly before adding the next.
- Add in the milk and flour. Mix this through until it is just combined.
- Next add the baking soda and lemon juice. The baking soda will bubble up so mix this through your batter quickly.
- Pour your cake batter into prepared baking pan and bake for 40 minutes or until the cake is golden on top and baked through.
- Remove your cake from the oven and allow it to cool slightly. Remove it from the pan and place on a serving dish.
- Using a kebab stick, poke small holes all over the entire surface of the cake. This will allow the drizzle icing to drip down into the cake more easily.
- Mix your lemon juice and icing sugar together in a small bowl. Add in a little bit of extra lemon juice or icing sugar if needed to achieve a thin pouring consistency.
- Use a small spoon to slowly cover your cake with the drizzle icing. Allow the icing to soak into the cake through the holes and drip down over the edges.
- Serve your lemon cake warm or cold
Notes
Store your cake covered, in a cool dry place for up to 5 days