THE LEMON DRIZZLE CAKE I MADE FOR THE QUEEN... AGAIN AND AGAIN!

This delicious double glazed super moist lemon drizzle cake is the only lemon cake recipe you will ever need. The cake stays so amazingly soft and I could bake it on a Friday in the Buckingham Palace kitchens and send it to Windsor Castle for The Queen to enjoy at the weekend. I would add the first glaze and the second would be added at Windsor before going up for royal tea.

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Lemon Drizzle Cake

Bowl 1
3 eggs
1 cup sour cream
½ cup vegetable oil
2 TBS lemon zest
2 TBS lemon juice

Bowl 2
1 ½ cups flour
1 cup sugar
2 tsp baking powder
½ tsp salt

Glaze 1
1 cup powdered sugar
3 TBS lemon juice

Glaze 2
1 cup powdered sugar
1-2 TBS lemon juice
Splash of yellow food color

Whisk together bowl one and bowl 2. Combine and lightly mix together until no lumps. Spoon into 1lb loaf tin. Bake 350 degrees for 30-40 minutes.

Allow to cool slightly before removing from the tin. Mix together Glaze 1 and heat on the stove until syrupy. Make fork holes into the cake and pour over the glaze. Mix together Glaze 2 (don’t heat) and pour over the lemon cake. Allow to set before cutting.

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