Lemon drizzle cake has become very popular, possibly because it's so easy to make and doesn't require any special ingredients. Basically, it's a light lemon sponge cake with a crunchy lemony topping that will please the whole family. This is the way I make it.
I've used a 20cm round sandwich cake tin, but you could also use a square tin, a 2lb loaf tin or two small 1lb loaf tins. Either way, butter and flour the tin or line it with greaseproof paper.
175g self raising flour, sieved
175g caster sugar
175g softened butter
¾ tsp baking powder
3 large eggs
zest of 1 lemon
Icing – juice of 1 lemon, 80g granulated sugar
Preheat the oven to 180ºC.
Cream the butter and sugar together until pale and fluffy. Add the eggs one at a time alternating with a tablespoon of the flour.
Then add the remaining flour, baking powder and the lemon zest and mix thoroughly.
Pour into the cake tin and bake for 35-45 minutes (depending on the size of your tin).
To check if it’s cooked, insert a skewer into the middle. If it comes out clean, it’s done. If not, give it another five minutes.
Once the cake is out of the oven, allow it to cool slightly before you take it out of the tin and put it onto a wire rack.
Now make the crunchy lemon icing, stirring the sugar into the lemon juice in a small bowl. It will be quite liquid, so spoon it carefully over the cake while it's still warm allowing it to drizzle down the sides. You might want to put a tray or plate underneath the wire rack to catch any drips!
Once it's cool, lift onto your serving plate.
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