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!
1 litre loaf tin or 18cm round tin or 15cm square tin
hand held mixer/ standing cake mixer or wooden spoon and elbow grease
oven pre-warmed to 180 degrees
wire wrack for cooling
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
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.
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.