Moist and yummy Lemon Drizzle Cake Recipe

When autumn arrives, nothing can stop me from baking. Baking is my favourite thing to do throughout the fall, and it's something I have a huge passion for. From cakes, to muffins, biscuits to bread, and crumbles to cobblers – I just adore baking, and autumn is the best season in which to bake!

Today I'll be sharing my mum and I's signature cake bake – the most yummy, and super natural Lemon Drizzle Cake you will ever eat! Moist, fluffy, light, and zingy, this gorgeous cake will have your taste buds tingling, while leaving you longing for another slice. 

To make this delicious lemon drizzle, you will need the following ingredients:

- 130g butter

- 2 eggs

- 1 or 2 tablespoons of grated lemon rind

- 225g of caster sugar 

- 160g of self-raising flour

- 80g of plain flower

- 130ml of milk

Simply preheat your oven to around 140 degrees C. Then grease your cake tin (either round or loaf, depending on your preference), add some flour and then tap out the the flour into the bin or sink. 

Beat the butter and sugar, before adding your lemon rind, and a squeeze of lemon juice (I add quite a bit of lemon juice so that it tastes extra zingy). Once combined, I will then whisk with my handheld whisker. I'll then add the two eggs and beat until the mixture is entirely combined.

Then mix in your flour and milk. Once the mixture is smooth, lump free, and fluffy-looking, pour into your cake tin and spread until even. Bake in the oven for 45 minutes to an hour on 160 degrees C. 

You can either have the lemon cake as a lemon cake, or as a lemon drizzle cake. If you want to make the lemon drizzle, you just have to do the following: simply combine sugar and lemon juice into a saucepan (I guess the amounts, so sadly don't have precise measurements), and heat on the hob.

While the drizzle is heating up, I'll get a knife and poke some holes into the cake. When the lemon juice and sugar has combined and melted together, I'll then pour the warm mixture onto the warm cake. I'll then leave the cake to cool for an hour, before adding two slices of lemon to decorate.

This sponge is the best sponge I have ever tasted. I promise you, I'm not exaggerating. It's better than shop bought, or coffee shop cake – it's moist, fluffy, light, and you're always left wanting another slice. Over the next few weeks I shall be sharing some different flavours and variations of this stunning sponge. What flavours would you like my mum and I to experiment with? Cherry? Coconut? Raspberry? Strawberries and Fresh Cream? Let me know below!