Pakistani
Pakistani Chicken Karahi
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Lemon Drizzle Cake
A soft sponge soaked in tangy lemon syrup for a moist, zesty crumb — a classic British bake.
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15 minPrep🔥
45 minCook🍽️
10Serves📊
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Ingredients
- 225g butter, softened
- 225g caster sugar
- 4 eggs
- 225g self-raising flour
- Zest of 2 lemons
- For drizzle: juice of 2 lemons, 85g caster sugar
Instructions
- Heat the oven to 180C and line a loaf tin.
- Cream the butter and sugar, then beat in the eggs.
- Fold in the flour and lemon zest.
- Bake for 40-45 minutes until golden and springy.
- Mix the lemon juice and sugar, and spoon over the warm cake.
- Let it soak in before turning out.
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Tara’s tips
- Pour the drizzle over while the cake is warm so it soaks in.
- Prick the cake with a skewer first to help it absorb.
Serving suggestions
- Lovely with afternoon tea.
Storage & reheating
Keeps 4 days; moist throughout.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
Plain flour?
Add 2 tsp baking powder if using plain.
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