Today is a lovely, sunny day and what better way to celebrate it than with a light, fruity sponge. It takes hardly any time to prepare, so you can enjoy the sunshine while it’s cooking.
This is one of my all time favourite, go-to recipes so I thought it was ideal for my first post. Let’s face it, I don’t know anyone who doesn’t love a good lemon drizzle cake so you can’t really go wrong with this one. It’s lemon-y, but not sour and doesn’t make you wince. It’s effortlessly simple to make, but the results are impressive. Just a warning that you might not want to give any away!
So how do I make it I hear you ask? Well…
225g unsalted butter, softened
225g caster sugar
225g self-raising flour
4 eggs, beaten
finely grated zest of 1½ lemons
lemon rind to decorate
For the drizzle
Juice of 2 lemons
85g granulated sugar
Pre-heat the oven to 180°C/160°C fan and line a 8cm x 21cm loaf tin with baking paper.
In a large bowl, beat together the butter and sugar until pale and creamy. Then slowly add the eggs, one at a time, mixing thoroughly.
Sift the flour and gently stir in to your mixture.
Now add your finely grated lemon zest and mix until well combined. To grate my lemon, I use a Microplane which is honestly one of the best things I’ve ever bought.
Spoon the mixture in to your lined loaf tin making sure to level the top with a palette knife.
Bake in the oven for 45-50 minutes. You will know the cake is cooked through if you insert a thin skewer in the middle of the cake, and it comes out clean. Don’t worry if your cake takes a little longer to cook – all ovens are different!
Leave the cake to cool in the tin. While it’s cooling, you can make the drizzle. To do this, simply mix together the juice of 2 lemons and the granulated sugar to form a syrup.
Using a skewer, make lots of holes in the top of the cake, then pour over your drizzle mixture. The juice will sink in to the cake, and the sugar will form a crisp topping. Leave the cake in the tin to soak up all the juice.
When completely cool, remove the cake. Add some lemon rind to decorate.
This cake will keep for 3-4 days if left in an airtight cake tin.