The Perfect Lemon Drizzle Cake
Lemon drizzle cake truly is one of my favourite cakes of all time, and every time I make this one I get asked for the recipe. A friend last week (a lemon drizzle connoisseur, if you will) told me that this is the best one she's ever had. Praise indeed! Super simple and super tasty, try it yourself :)
Ingredients:
225g self raising flour
225g butter/margarine
225g caster sugar, plus 5tbsp caster sugar for the drizzle
4 eggs
Zest and juice of 1 fresh lemon
Method:
1. Grease and line a medium sized loaf tin. Preheat the oven to 180 fan.
2. In a large mixing bowl, whisk together the flour, butter, sugar, eggs and the lemon zest.
3. Bake in the loaf tin for about 40 minutes, or until a skewer stuck into the cake comes out clean. Whilst the cake is still in the tin, use a skewer or knife to poke lots of small holes into the cake all the way through.
4. Mix 1tbsp of the caster sugar into the lemon juice in a jug. Pour most of the mixture over the cake so that it sinks into the holes, leaving about a teaspoon full left in the jug. Leave the cake in the tin for about 10 minutes to allow the juice to full absorb, then transfer onto a cooling rack to cool completely.
5. Once the cake has cooled, add the final 4 tbsp of caster sugar to the remaining lemon juice to make the drizzle. Once mixed, the drizzle should be -just- about pourable, but not too viscous. If it's too runny it will just run off the cake, in this case add a little more sugar until it's thicker. If it doesn't pour at all, add a tiny drop of water. Drizzle over the cake in your desired pattern and leave to harden.
6. Cut into slices and enjoy!
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