Lemon Drizzle Cake

I adore baking.  
I find it one of the most relaxing things you can do, so much so that if I have a bit of free time (and I'm not watching endless amounts of TV or films), I bake or as I like to call it when I have things to do and I bake... procrastibaking.

So it inspired me to post what I have just baked today, it's a pretty commonplace recipe, but it is a goodie... The Lemon Drizzle cake.
For me, lemon always reminds me of Spring and Summer, so today I was in a thoroughly springy sort of mood. There is nothing quite like looking at a cake that is just perfect in the middle; moist, melts in your mouth and in this case, glorious lemony goodness.

So how do you make this beautiful delicious little thing?

You'll need;

170g Self-raising flour
170g Caster sugar
170g Unsalted butter, at room temperature.
Zest of two lemons
3 eggs

For the drizzle,

110g Icing sugar
Juice of two lemons

Preheat your oven to 180 degrees, or 350F. Grease a loaf tin (I used a 2lb one, or 25cm x 13cm) and you can either use a standard metal one (which I used) or a silicone one.

You want to take all the cake ingredients and put them into a mixing bowl and mix well until you have a smooth mixture. Pour into your loaf tin and pop into your preheated oven for 30-35 minutes. Whilst your waiting whip up the drizzle and wait patiently (or stand near the oven and inhale the scent of that lemon cake baking.)

I always check at the cake at the 30 minute mark, purely because I have an oven which likes to be a bit temperamental, but check the sponge with a skewer or a toothpick, if it comes out clean, you are ready to go.

Remove from the oven, pop some holes into your sponge and pour the drizzle onto the cake. Leave to cool.

Remove from tin, serve up onto a plate and enjoy with a good cup of tea. I recommend at least two slices, but then that's just me!


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