Justin loves a good lemon drizzle cake. Me? I’m very ‘meh’ **shrugs shoulders** – I can take or leave anything made with citrus… unless it comes in a glass with ice and it’s got either gin or rum in it!
This very simple recipe was taken from Baking – Simple Cookery Series. Make it as a loaf or round – whatever your preference.
Lemon drizzle cake
Ingredients
- 125 g/4oz butter or margarine softened
- 175 g/6oz caster sugar
- 2 large eggs
- 175 g/6oz self raising flour
- 2 lemons preferably unwaxed
- 50 g/1¾oz granulated sugar
Instructions
- Preheat the oven to 180ºC/350ºF/Gas mark 4, 10 minutes before baking
- Lightly grease and line the base of an 18cm/7inch square tin with baking paper
- In a large mixing bowl, cream the butter or margarine and caster sugar until soft & fluffy
- Beat the eggs, then gradually add a little of the egg to the creamed mixture, adding a tablespoon of flour after each addition
- Finely grate the rind from one of the lemons and stir into the creamed mixture, beating well until smooth
- Squeeze the juice from the lemon, strain, then stir into the mixture
- Spoon into the prepared tin, level the surface and bake in the preheated oven for 25-30 minutes
- Using a zester, remove the peel from the other lemon and mix with 25g/1oz of the granulated sugar and reserve
- Squeeze & strain the juice into a small saucepan, add the rest of the granulated sugar and heat gently, stirring occasionally
- When the sugar has dissolved, simmer gently for 3-4 minutes until syrupy
- Once out of the oven, prick the cake with a cocktail stick or fine skewer
- Sprinkle the reserved lemon zest & sugar mixture over the top of the cake, drizzle over the syrup and leave to cool in the tin
- Cut into squares and serve
