Simple Lemon Drizzle Easter Cake

Lemon Drizzle Easter Cake | Mini Egg | Easy | Lemon Cake

I wanted to keep it nice and simple again with this weeks recipe. Truth be told, after having my baby girl I literally don’t have time for anything other than simple at the moment! So here’s what you need to make a gorgeous lemon drizzle cake with an easy Easter decoration.

(Recipe adapted from BBC Good Food.)

For the Cake

  • 225g Unsalted Butter, Room Temp
  • 225g Golden Caster Sugar
  • 4 Eggs, Room Temp
  • Zest of 1 Lemon
  • 225g Self Raising Flour

 

For the Syrup

  • 85g Golden Caster Sugar
  • Juice of 2 Lemons

 

For the Icing & Decoration

  • 225g Icing Sugar
  • Juice of 1 Lemon
  • 180g Cadbury’s Mini Eggs

 

Essential Equipment

  • 20cm (8″) Round Loose Bottomed Cake Tin

 

 

Lemon Drizzle Easter Cake Recipe

Lightly grease the base & sides of the cake tin and line the base with baking paper.

Preheat your oven to 180°C/Fan 160°C.

Either in an electric stand mixer or a large bowl with an electric hand whisk, cream together the butter & sugar until light and fluffy.

Lemon Drizzle Easter Cake | Mini Egg | Easy | Lemon Cake

Crack the eggs into a jug and beat. Then, a quarter at a time, add them to the butter mixing well between each addition.

If the mixture starts to curdle, just add a tablespoon of flour into the batter and mix it through.

Add in the lemon zest & sift in the flour. Mix again until the batter is nice and smooth but try not to over mix.

Lemon Drizzle Easter Cake | Mini Egg | Easy | Lemon Cake

Pour the batter into the prepared cake tin. Bake in the preheated oven for 50-60 minutes or until a skewer inserted into the centre comes out clean.

Lemon Drizzle Easter Cake | Mini Egg | Easy | Lemon Cake

Whilst the cake is in the oven, let’s make the syrup.

Simply weigh the sugar into a jug & squeeze over the lemon juice. Give it a good stir until the sugar has dissolved, then leave to one side until the cake has come out of the oven.

Lemon Drizzle Easter Cake | Mini Egg | Easy | Lemon Cake

Whilst still warm in the tin, use a skewer to poke holes over the whole cake. Then evenly pour over the syrup and allow to cool completely before decorating.

To make the icing, sift the icing sugar into a large bowl and add the lemon juice. Stir well with a spoon until smooth. It should be a little thick but still runny.

To Decorate

Remove the cake from the tin & peel off the baking paper from the bottom. Place on a wire rack set over some newspaper or a baking sheet.

If your cake has domed in the middle, you may like to level it off with a sharp knife first. Otherwise, simply pour the icing over the cake and encourage it to drizzle down the sides with a spoon.

Lemon Drizzle Easter Cake | Mini Egg | Easy | Lemon Cake

Finally top with the Mini Eggs & marvel at your creation! (Even though it was really quite easy to make, but sshhhh, if you don’t tell I won’t!)

It will keep in an airtight container at room temperature for 3-4 days.

Lemon Drizzle Easter Cake | Mini Egg | Easy | Lemon Cake

I absolutely love lemon drizzle cake! Not only is it a baking classic, it’s incredibly simple to make and really easy to turn into an Easter dessert. It’s also a wonderfully simple bake that the kids can get involved with over the holidays. Go on, get stuck in and try it! You know it will be a fabulous dessert to have at the centre of your dinner table this upcoming Easter weekend.

I hope you enjoyed the post my lovelies, until next time.

Miss KitchenMason

Lemon Drizzle Easter Cake | Mini Egg | Easy | Lemon Cake>

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4 thoughts on “Simple Lemon Drizzle Easter Cake”

  1. Such a cute cake! Love the addition of the mini eggs! <3

  2. This cake looks beautiful! So light, delicious and perfectly spring-y.. wish I had a slice now.

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