Lemon Drizzle Cake

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Prep 30minBake 35minMakes 10 serves

Lemon butter cake is something from heaven – rich, tart and mor-ish all at the same time… And when teamed with coconut it becomes sublime! This cake is particularly good for afternoon tea or dessert when teamed with vanilla ice-cream.


Finely grated zest of 2 lemons
150g butter, softened
220g (1 cup) caster sugar
3 eggs
150g (1 cup) self-raising flour
45g (1/2 cup) desiccated coconut
1 tablespoon lemon juice

    Candied Lemon Rind

    1 lemon
    220g (1 cup) caster sugar
    250ml (1 cup) water

      Lemon Drizzle Icing

      125g (1 cup) pure icing sugar
      6 teaspoons lemon juice


        1. Preheat the oven to 170°C. Grease a 24cm (top measurement) or 2.5 litre (10 cup) capacity fluted ring tin with the melted butter and dust with flour to lightly coat., tapping out any excess.
        2. Use an electric mixer to beat the butter, sugar and lemon zest in a medium mixing bowl. Use an electric mixer to beat the butter and sugar on high speed, scraping down the sides when necessary, until pale and creamy. Add the eggs one at a time, beating well after each addition until well combined.
        3. Combine the flour and coconut. Add to the butter mixture and use a spatula or large metal spoon to fold in until combined. Add the lemon juice and fold to combine. Spoon the mixture into the prepared tin and use the back of a spoon to smooth the surface. Bake for 35 minutes or until a skewer inserted into the centre comes out clean. Stand the cake in the tin for 5 minutes to cool slightly before turning onto a wire rack sitting over a tray or plate.
        4. While the cake is cooling make the Candied lemon strips. Use a vegetable peeler to remove the rind in wide strips from the lemon. Use a small sharp knife to remove any white pith from the rind and then cut the rind into thin strips. Combine the sugar, water and lemon rind strips in small saucepan. Stir over medium heat until the sugar dissolves. Bring to a simmer and simmer for 5 minutes. Use a fork to transfer the rind from the syrup to a plate, separating the strands. Set aside.
        5. When the cake is cool, make the Lemon drizzle icing. Sift the icing sugar into a medium bowl. Add the lemon juice and stir until smooth and is a heavy coating consistency. Use a spoon to drizzle the icing over the cake allowing it to run down the sides. Set aside for 10 minutes or until the icing sets.
        6. Transfer the cake to a serving plate, decorate with the Candied lemon rind and serve in wedges.

        Baker's Tips

        • This cake will keep in an airtight container for up to 2 days. 
        Photography by Julie Renouf
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