You might be planning on having just one slice of this Lemon Drizzle Cake recipe. However, after you have that wonderful first bite, you’ll have to do all you can to stop yourself from finishing off the whole thing!

Serves 12

Prep 20 minutes

Cook 50 minutes

Lemon Drizzle Cake Ingredients

185g butter, softened

1 cup caster sugar

2 teaspoons finely grated lemon rind

3 eggs

2 cups self-raising flour

1/2 cup sour cream

1/3 cup lemon juice

2 cups pure icing sugar, sifted

Extra 2 teaspoon butter, melted

Recipe supplied | Image: Craig Wall | Publication: Taste Magazine

Lemon Drizzle Cake Method

1) Preheat oven to 180°C/160°C fan-forced. Grease a 6cm-deep, 20cm (base) round cake pan. Line base and side with baking paper.

2) Using an electric mixer, beat butter, sugar and 2 teaspoons lemon rind until light and fluffy. Add eggs, 1 at a time, beating after each addition. Stir in flour, sour cream and 2 tablespoons lemon juice.

3) Spoon mixture into prepared pan. Smooth surface. Bake for 40 to 50 minutes or until a skewer inserted in centre of cake comes out clean. Stand in pan for 10 minutes. Turn out onto a wire rack to cool completely.

4) Combine icing sugar, melted butter and remaining lemon juice in a small bowl. Stir with a wooden spoon until smooth and a drizzling consistency (add a little boiling water if icing is too thick).

5) Place cake on a serving plate. Drizzle icing over cake. Serve.

Mix It Up!

When we say ‘Mix It Up’, we don’t mean changing this Lemon Drizzle Cake recipe – it’s just too good as it is! However, you will to want mix the cake’s ingredients in the most efficient way possible – and to do that, we recommend taking a look at Domayne’s excellent range of kitchen mixers.