Thursday, 2 October 2014

Lemon drizzle cake


Is there anything finer than a really rich, moist lemon cake? This is the perfect place to start if you are not a confident baker. A straight forward sponge cake with the heady aroma of lemons that can't fail. The recipe below suggests a loaf tin but it is just as lovely as a square or round cake or as little fairy cakes.


  • 110g/4oz butter
  • 170g/6oz caster sugar
  • 170g, 6oz self raising flour
  • 2 eggs
  • 80ml milk
  • 1 tsp baking powder
  • zest and juice of 2 unwaxed lemons
  • 110g/4oz icing sugar
  1. Preheat oven to 180C/gas 4 and line a 2lb / 900g loaf tin
  2. Cream the butter and sugar together until very light and fluffy
  3. Add eggs one by one and beat until completely incorporated and smooth. In between each egg beat in a tablespoon or so of flour. This just prevents the mixture from splitting and you'll get a smoother batter
  4. Slowly fold in the rest of the flour, baking powder and the lemon zest and again, beat until smooth and fluffy looking.  
  5. Carefully stir in the milk and once smooth pour the batter into the lined tin. Bake for 35-40 mins or until the cake skewer is clean
  6. Sift the icing sugar into the pan and stir in the lemon juice over a medium heat until you have a smooth syrup
  7. Once cooked remove the cake from the oven but leave it in it's tin. Pierce the top all over and pour the lemon syrup until it covers the top. Leave the cake in the tin to cool.











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