Flavour of the Month: Lemon Drizzle & White Chocolate Cake
We love this combination of zesty lemon and white chocolate, but you can just as easily make a traditional lemon drizzle by omitting the white chocolate from the cake and topping.
Simple to make, this delicious cake is perfect for entertaining or an anytime treat!
Prep Time: 20 minutes
Cook Time: 30 minutes
Servings: 12 slices
Storage: IF there’s any left, your cake will keep for 3-4 days stored in an airtight container in a cool place
Large mixing bowl
23cm (9″) cake baking tin (springform tins are particularly easy for releasing cakes cleanly)
225g butter (at room temperature)
225g caster sugar
225g self-raising flour
3 eggs (medium)
4 unwaxed medium lemons
200g white chocolate, chopped finely (or buttons)
6 tbsp icing sugar
- Preheat the oven to 180°C (160°C fan, 350°F).
- Lightly grease a 23cm cake baking tin and sprinkle a light dusting of flour, which will help prevent the cake from sticking.
- In a large bowl, beat together the butter and caster sugar.
- Whisk in the 3 eggs, one at a time.
- Sift in the flour and fold until smooth.
- Add the zest of 3 lemons and the juice of 1 lemon (about 2 tbsp) and mix well.
- Stir in 100g white chocolate.
- Spoon the mixture into your baking tin and smooth the top. Bake for 40-45 minutes. The cake should be golden on the outside. Test by inserting a skewer, which should come out clean.
- While the cake is cooling, make your lemon drizzle. Mix the icing sugar and juice of 3 lemons (about 6 tbsp) in a small pan. Place over a medium heat and stir until you have a syrupy consistency.
- Poke holes all over the cake with a skewer (almost down to the bottom). Pour the warm syrup all over the cooling cake.
- Allow the cake to cool completely before adding the topping.
- Place the remaining 100g white chocolate in a heatproof bowl and melt over a saucepan of warm water. Drizzle the melted chocolate over the top of the cake.
- Cut into slices and enjoy!
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