Ingredients and Equipment

Equipment
Large Mixing Bowl
Spatular
Small Whisk*
Scales
Small Pot or Saucepan
Bundt Style Cake Tin
Tubs/Bowls for weighting and storing ingredients

Cake Batter
225g Room Temperature Unsalted Butter
225g Golden Caster Sugar
4 Medium eggs
225g Self-Raising Flour
1tsp Baking Powder
Juice of 1 lemon zest of three

Lemon Drizzle Topping
Juice of three lemons zest of one
30-45g minimum icing sugar

*Small Whisk not necessary but very useful for getting air in the batter for fluffier cakes

Method

Pre-Prep Before Baking
Pre-Heat oven to 170ᵒ
using a little butter coat the inside of the cake tin to help stop the cake from sticking. This only needs to be a very small layer.
Weigh out your ingredients mixing the flour and baking powder together for later.
You will want to zest your lemons and juice them before beginning. If you want a tart cake you use four lemons, for a sweeter cake use three. You will need to split the juice one lemon juiced and three zested for the cake batter and three juiced and one zest for the drizzle.

Cake Batter
Take your room temperature butter and caster sugars and cream them together in a large mixing bowl. I recommend using a small spatular to combine the ingredients together at first.

For a lighter, fluffier cake, you can take a small whisk and thoroughly whisk this mixture to work air into it. The mixture will get lighter as air is worked into it turning from yellow to off white.

In a separate bowl, crack your four eggs. Making sure to remove the inevitable small piece of shell before continuing. Whisk these and your one lemon juice and three zest into the butter and sugar. It will most likely not become completely smooth but this is ok just try to get it a consistent texture.

Sieve a third of the flour into the bowl. Here I would recommend folding the wet ingredients over the top of the flour to avoid it spraying up. Whisking the flour in and then continue with another third. At this point, the batter should be coming together. With the final third, you should now have a think smooth batter.

Once the batter is smooth, scoop it into the bundt tin spreading large spoonfuls out to form an even layer. Smooth this out to form a smooth top. This is important because this will be the bottom of your cake when unmolded.

Cover with foil and bake for 30 minutes. This is to prevent the top from burning as it takes a long time bake. Remove the foil and bake for 20 minutes more. Test the cake with a chopstick or toothpick. If it comes out clean it is done. If not, bake for longer testing it every 5 minutes or so.

LEAVE THE CAKE IN THE MOLD FOR AT LEAST 15 MINUTES BEFORE FLIPPING

During this time pierce the bottom of the cake multiple times with a toothpick or skewer to make holes for your drizzle to go into. Then pour your drizzle on top and wait a couple minutes before flipping the cake.

If you are using a different type of tin then you can pierce and drizzle the top instead.

The Drizzle
Heat the lemon juice over a medium heat and whisk in your icing sugar to taste. you wil need at least 10-15g of icing sugar to help it coat the cake without making it soggy. Heat it simmering to reduce the water content until it is a bit thicker.
Pierce the

Serve and enjoy!