Lemon Drizzle & White Chocolate Cake
Classic lemon drizzle recipe with a white chocolate twist. Perfect as part of an afternoon tea or just with a cuppa. The cake has a beautiful soft loose crumb with a sharp and sweet lemon zing and chunks of caramelised white chocolate.
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Dessert
Cuisine British
- 180 g Self raising flour
- 180 g Caster sugar
- 180 g Butter
- 3-4 Unwaxed lemons, depends how juicy the lemons are!
- 2 Large eggs
- 100 g White chocolate
Topping
- 90 g Caster sugar
- 50 g Lemon Juice
Preheat the oven to 180°C. Line a loaf tin with greaseproof paper.
In a large bowl cream together the butter and sugar until light and pale.
Then beat in both of the eggs until they are completely incorporated into the mix.
Fold in the flour and chopped white chocolate until completed mixed.
Add the zest of 2 lemons and the juice of 1 lemon to the mixture.
Spoon the batter into the loaf tin and back for 40-45 minute. Make sure an inserted knife comes out clean when finish cooking.
Meanwhile, mix together the caster sugar and lemon juice. Prick the top of the cake with a toothpick and pour over the cake whlist it is still warm.
Allow to cool in the tin fully before serving.
Keyword 3 ingredient cake, lemon cake, lemon drizzle, white chocolate