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lemon drizzle
A quintessential British sponge cake, renowned for its moist texture and sharp, sugary crust. This recipe produces a tender crumb infused with fresh lemon zest, soaked in a tangy syrup while still warm. As seen in the image, it is finished with delicate strips of lemon peel for an extra zesty kick.
S
recipe by
sadie
dessertBritish8 servingsvegetarian
20
prep (min)
50
cook (min)
70
total (min)
- •225 grams unsalted butter, softened
- •225 grams caster sugar
- •4 items large eggs
- •225 grams self-raising flour
- •1 tsp baking powder
- •2 items lemons, finely zested
- •85 grams granulated sugar (for drizzle)
- •2 items lemons, juiced (for drizzle)
- •1 item lemon, peel pared into thin strips (for garnish)