I try really hard not to eat sugar but recently I’ve been craving cake mix. This weekend I was making up a few meals to give to our friends who recently had twins so it seemed like the perfect time to bake something sweet as well, given that we wouldn’t need to eat all of it ourselves!
I love lemon things and I particularly love the way this lemon drizzle cake has plenty of tartness to balance out the sweet. I find it so disappointing when you take a bite out of a lemon cake and you can hardly taste the lemon.
Here’s the recipe for the cake:
- 8oz unsalted butter
- 8oz caster sugar (fine granulated if you’re American)
- 4 eggs
- zest from 1 lemon
- 8oz self-raising flour
Preheat the oven to 350F or 180C and line a loaf tin. Mine is 9″x5″. Cream the butter with the sugar and slowly combine with the eggs. Sift and fold in the flour and lemon zest then bake for 50-60 minutes until browning on top and cooked all the way through. Remove from the oven, skewer several holes through it. Leave to cool completely in the tin before making the drizzle.
For the drizzle:
- Juice from 1 1/2 lemons
- 3oz caster sugar
Once the cake has cooled, mix together the drizzle and pour it evenly over the cake, while it’s still in the tin. Leave the cake for a few minutes so the drizzle can set before removing it from the tin.
