Lemon Drizzle Cake

Easy Peasy Lemon Drizzle Cake

  This recipe really is easy peasy lemon squeezy! The hardest part is buying good lemons! Make sure they are unwaxed and feel like they have a thick rind. Good lemons are pretty hard to come by in UK supermarkets, they are always tiny and have a paper thin skin which makes it impossible to get a good grating of zest from and this is where most of the flavour comes from so it’s kinda important! If you too suffer from a rubbish lemon selection and dont have the budget or patience to find those perfect Amalfi lemons from those ultra trendy (ultra expensive) whole food shops, then do as i do and add an extra one to the recipe.  
  Ingredients. 175g caster sugar 175g SR flour 2 large eggs zest of 1.5 lemons pinch of salt Syrup Ingredients Juice of 2 lemons 110g icing sugar Icing. The juice of half a lemon 3tbs icing sugar.  
This recipe really is very easy…  
  1. Preheat your oven to 180 degrees C, grease and line a standard loaf tin (approx 22cm long)
  2. Beat together the sugar, butter and lemon zest.
  3. Add the eggs and stir, followed by the flour. If the mixture seems a little stiff at this point, add a splash of milk.
  4. Bake for approx 40 minutes, testing with a skewer.
  5. Whilst the cake is baking, prepare the syrup by warming the lemon juice in a pan and whisk in the icing sugar until it is warm and completely dissolved.
  6. When the cake is baked, remove from the oven and immediately pierce all over with a thin cocktail stick. (Do as many holes as you can before you get bored). Slowly pour the whole mixture over the top of the cake. Do this slowly so that it is evenly distributed, otherwise it will run down the sides and settle in the bottom.
  7. To make the drizzle, mix the juice and icing sugar until you have a texture you are happy with, if its too thick, add a few drops of water to thin it out. I like to make it really thick so it sticks to the top.
  8. Finally, wait until the cake is completely cooled before drizzling on the drizzle!

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