Lyle's Lemon Drizzle Cake

Enjoy a delicious slice with your afternoon cuppa.

Serves

8-10

PREP TIME

20 mins

COOK TIME

40-45 mins

INGREDIENTS

FOR THE CAKE

  • 250g Self-raising flour
  • 75g Lyle's Golden Syrup
  • 115g Tate & Lyle Golden Caster Sugar
  • ½ teaspoon Dr Oetker Baking Powder
  • 115g Soft margarine or butter
  • 2 Medium eggs
  • 3 tbsp Milk
  • 1 Large lemon, grated zest

FOR THE DRIZZLE

  • 2 tbsp Lyle's Golden Syrup
  • Rind of 1 lemon (cut into strips)
  • 1 tbsp Lemon juice

INSTRUCTIONS

  1. Grease and line 900g/2lb loaf tin. Pre-heat the oven to 180C/160Cfan/gas 4.  
  2. Sift together the flour and baking powder into a large bowl, add the soft margarine or butter, Tate & Lyle Golden Caster Sugar, Lyle’s Golden Syrup, eggs, milk and lemon zest, then beat together until well mixed and smooth.
  3. Spoon the mixture into the tin and level the surface. Place in the oven and cook for 40-45 minutes or until well risen and firm to the touch. Remove from the oven and cool on a wire rack
  4. Gently warm the Lyle’s Golden Syrup, lemon juice and lemon strips in a pan. 
  5. Make small holes in the top of the loaf with a skewer and pour in the drizzle, leaving the lemon rind to settle on top of the loaf.