Food

Lemon Drizzle cake

We moved house last week, and one of the things I missed doing the most while our stuff was all in boxes was baking! So since we moved in last Wednesday I have made a banana cake, chocolate flap jacks, a cherry clafouti and a lemon drizzle cake, all in the midst of unpacking, sorting, hospital visits and going away for my birthday!

More news about the house move and other adventures in the coming few posts, but I thought I’d just share with you this recipe for lemon drizzle cake- it’s by far the best recipe I have used but also one of the simplest! Please give it a try at home if you get chance. It keeps in a tin for around 5 days but it definitely won’t last that long in our house!

lemon drizzle cake from rrandj.wordpress.com

Tools/utensils

1 litre loaf tin or 18cm round tin or 15cm square tin

weighing scales

baking paper/parchment

hand held mixer/ standing cake mixer or wooden spoon and elbow grease

sieve

oven pre-warmed to 180 degrees

wire wrack for cooling

Ingredients

175g self raising flour sifted

1 tsp baking powder

175g caster sugar

100g granulated sugar

175g unsalted butter at room temperature and cut into cubes

Zest of 2 lemons and juice of 2 lemons

3 eggs

lemon drizzle cake www.rrandj.wordpress.com

Method

Preheat the oven to 180 degrees or gas mark 4.

Prepare your tin by buttering it and lining with baking paper.

Combine the sifted flour and baking powder then add the caster sugar, butter, lemon zest and the two eggs. Beat together using your mixer of choice until your mixture is thick and doesn’t contain any lumps.

Spoon the mixture into the prepared tin and smooth over the top with a spatula or the back of a spoon.

https://rrandj.files.wordpress.com/2015/02/img_0083.jpg

 

 

Bake in the oven for 40-45 mins or until a skewer inserted in the centre comes out clean. Leave it to cool in the tin for about 10 minutes and then turn out onto a wire wrack to cool down.

While the cake is cooling make the drizzle. Mix the lemon juice with the granulated sugar but don’t let the sugar dissolve completely. Prick the cake all over with a skewer or knife and then spoon the drizzle over the top one spoonful at a time, making sure that the drizzle seeps into the holes.

lemon drizzle cake from www.rrandj.wordpress.com

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