Everyone loves lemon drizzle cake and it has the massive advantage of being really easy to make with the usual store cupboard ingredients and if you can make a regular sponge cake you can manage this. The main advantage is, because if the drizzle element even if you dry out your sponge it’s no disaster! So here’s how it’s done
- 150g soft butter
- 150g caster sugar
- 1 tsp vanilla extract
- The zest of 1.5 lemons
- 3 large eggs
- the juice of half a lemon
- 150g self raising flour
for the drizzle
- Juice of 1 lemon
- 90g caster or granulated sugar
A lined 1lb loaf tin, mind was 10cm by 16cm
- Preheat the oven to 180°C. Cream the butter and sugar till its fluffy, light and white. Beat in the vanilla extract and lemon zest.
- one by one whisk in the eggs.
- gently fold in half the flour followed by the lemon juice then the rest of the flour.
- tip the batter into the prepared tin and smooth the top. Bake for 30-35 minutes until a skewer comes out clean.
- take the cake out of the oven and put it on a wire rack to cool for 10 minutes or so.
- meanwhile mix the sugar and lemon juice, don’t worry if the sugar doesn’t dissolve.
- Arm yourself with a skewer or over pokey device and poke holes all over the cake. Gently pour and brush the drizzle over the cake. Leave to cool in the tin.
- Remove the paper, slice and serve
The error I made was not waiting long enough before adding the drizzle. If you do it properly you get a lovely sugary crust on top of the cake. If you prefer a more icing type of drizzle, top your cake with a couple of tablespoons of icing sugar mixed with enough lemon juice to make the required consistency.