Monday 5 June 2017

Lemon Drizzle Cake

Never done it weird is that?

This was something I threw together one evening, literally as I had a couple of eggs, and a couple of lemons lying around, and the weekly shop was the day after. It was a proper "chuck it all in the bowl" recipe, and the only thing that was un-expected was the cooking time (far longer than I had expected). Once the syrup was in, and the cake was not screamingly hot I moved it to the fridge to chill overnight, then it was eaten (with gusto) the day after...

Lemon Drizzle Cake - Recipe

  • Pre-heat oven to 150'C
  • Grease and line a 1lb loaf tin

Sponge Ingredients

  • 120g self-raising flour
  • 120g butter
  • 120g caster sugar
  • 2 large eggs
  • Zest of 2 lemons
1) Place all the ingredients in a stand mixer with the paddle attachment

2) Mix until smooth, but stop as soon as it is (you don't want to beat the air out)

3) Scrape the mixture into the prepared loaf tin, and level the top

4) Bake for 30-40 minutes, until a skewer comes out clean

5) While the cake is baking, prepare the syrup

Lemon Syrup Ingredients

  • 75g caster sugar
  • Juice from 2 lemons
1) Mix the sugar and lemon juice in a small bowl, stirring constantly until most of the sugar is dissolved

2) When the cake comes out of the oven, stab it all over with a skewer to create plenty of holes

3) While the cake is still hot, carefully pour the syrup over the cake, trying to get as much down the holes as possible

4) Leave to cool completely