I love lemon drizzle cake. I never had it as a kid because my dad thinks lemon flavour cakes are a sin (lemon biscuits, on the other hand are absolutely fine).. if you’re familiar with this blog, you will be aware of some my family’s many food oddities. Anyway, lemon drizzle cake. This is such an easy recipe to remember.. 8oz of EVERYTHING.. and don’t forget the drizzle. If you don’t work in ounces, because this is 2016 why would you? The recipe is:
- 225g self-raising flour
- 225g unsalted butter
- 225g caster sugar
- 4 eggs
- zest of 1 large lemon
PREHEAT OVEN 180˚C fan / gas mark 4
- Beat together the butter and sugar until light and creamy
- Grease and line a loaf tin (8 x 21 cm)
- Add the eggs one at a time, slowly mixing in between
- Sift in the flour
- Add the lemon zest
- Put the mixture in the prepped tin
- Bake for 45-50 minutes, yep, it’s a long one.
And that’s the cake done!
For the crucial drizzle… you’ll need the juice of the lemon you just had, and about 70g (I like my drizzle a bit bitter… add a bit more if you want) of caster sugar. Mix the two together, until the sugar is dissolved. This is a bit controversial but I let the solution down with about a tablespoon of water.. you don’t have to, but I like my drizzle cake well and truly drizzled.
When the cake is baked and cooled, poke holes though the top of the cake to about half the cake’s depth with a skewer and pore the drizzle evenly over the top.
Voila! You’re done. Serve with a cup of tea.