Lemon Drizzle Cake A Good Mother's Day Cake

Lemon cake comes second only to carrot cake in my book. It’s tart and pairs so well with coffee. It is the ideal Mother’s day dessert that brings the bright notes from the lemon and balanced perfectly with the sugar lemon drizzle. I know you will love it and so will your family.
Big props to Cupcake Jemma, from whom I borrowed her grandma’s recipe. If you haven’t already swing by and check out her channel. You will not be disappointed. #cupcakejemmabakes
Cupcake Jemma
SPONGE:
225g butter, soft and unsalted
225g caster sugar
4 large eggs
225g self-raising flour (or add 2 tsp of baking powder)
2 lemons, zested
DRIZZLE:
100g caster sugar
juice of 2 lemons
OVEN 338 or 170C
55 mins…… check at 45 and 50
If you are enjoying this video please consider buying me a coffee.
www.buymeacoff...

[@PaddyJoeCooking]

What a gorgeous looking cake Gabriel and when you poured the syrup over the top oh my lemony goodness how delicious!!!! Moist zinginess just lovely my friend!!! Wonderful cooking once again😋👍!!!!

[@GabrielGrimesSozoLife]

Always a pleasure to cook for you, sir. :)

[@Goldilocks-Grimes]

Yum!!! Nice to see the change-up to something sweet. Love lemon! Looks delicious and moist. :)

[@GabrielGrimesSozoLife]

Thank you. You’re my biggest fan.

[@margaritasanderford563]

I realize you weighed your flour and powered sugar....but using measuring cups...what were the ingredients?

[@GabrielGrimesSozoLife]

Hi Tia... I find that weighted measurements are much more accurate. Here are the ingredients. You can also find them in the description.
SPONGE:
225g butter, soft and unsalted
225g caster sugar
4 large eggs
225g self-raising flour (or add 2 tsp of baking powder)
2 lemons, zested
DRIZZLE:
100g caster sugar
juice of 2 lemons