There is something so simple and perfect about a great Lemon Drizzle Cake and this recipe from our pals in the award-winning Dublin Cookery School is exactly what you want - try it out!
Watch the video for the Lemon Drizzle Cake recipe from Dublin Cookery School below
225g unsalted butter, at room temperature
225g caster sugar
150ml whole milk
225g self-raising flour
1 ½ tsp baking powder
Zest of 2 lemons
30g poppy seeds
150g icing sugar
Juice of 1 1/2 lemons
Pomegranate seeds (optional)
Preheat oven to 180C/350F/Gas 4
Equipment: 20cm x 20 cm square or use a loaf tin instead
- Butter and line the base of the baking tin with parchment paper.
- Cream the butter and caster sugar together in a large mixing bowl until pale and fluffy. Beat in the eggs one at a time, followed by the milk. Don’t worry if it looks curdled at this stage.
- Zest the two lemons. Sieve the flour and baking powder into the bowl, add the poppy seeds and the grated lemon zest and then fold into the mixture.
- Scrape the mixture into the prepared tin and bake for approx 40-45 minutes or until the cake is golden and shrinking away from the sides of the tin, or a skewer comes out clean. Run a knife around the edge of the cake and prick the cake all over the surface with a skewer. Combine the lemon juice with the icing sugar and stir to evenly distribute, then spoon all over the top of the cake.
- Leave to cool. Scatter over the pomegranate seeds if using.
This video has been produced in partnership with Lynda Booth’s Dublin Cookery School in Blackrock using one of their own recipes. The school was named ‘Best Cookery School in Ireland’ in 2013 & 2015 (Irish Restaurant Awards). For further information, click here