It’s Monday morning. Ugh. It’s raining. Double ugh. There’s only one thing that’ll cheer J and me up…. Baking a cake!!!
I like to think of myself as a bit of a lemon drizzle cake coinesseur. I certainly eat enough of it – actually we all do. I’m not too bad at making it either, and this recipe is virtually fool-proof, unless, like me, you get distracted by Twitter and leave it in the oven too long. Therefore this recipe comes with a warning… *Absolutely no social media interaction to take place during the baking process.
- 225g unsalted butter, softened
- 225g caster sugar
- 4 eggs
- Finely grated zest of 1 lemon
- 225g self-raising flour
For the drizzle topping:
- Juice of 1½ lemons
- 85g caster sugar
- Heat oven to 180C.
- Beat together the softened unsalted butter and the caster sugar until pale and creamy, then add 4 eggs, one at a time. Mix thoroughly.
- Sift in the flour, then add the finely grated zest of 1 lemon. Mix thoroughly.
- Line a loaf tin with greaseproof paper, then spoon in the mixture and level the top with a spatula or spoon.
- Bake for 45-50 minutes until a thin skewer or sharp knife inserted into the centre of the cake comes out clean.
- With the cake still cooling in its tin, mix together the juice of 1 1/2 lemons and 85g caster sugar to make the drizzle.
- Prick the warm cake all over with a fork, then pour over the drizzle – the juice will sink in and the sugar will form a lovely, crisp topping.
- Leave in the tin until completely cool. Remove and then serve.