On my Dad’s 50th birthday, I had the pleasure of making him his favourite Lemon Drizzle Cake. Now at first, I was concerned that this recipe would be a little dry, due to previous Lemon cakes I’ve eaten, but I was quickly proven wrong! The cake my Mum and I made was an explosion of flavour! The sponge was filled with the pleasant zing of lemon, though with a hint of lemon curd flavour in the centre, it would have been a taste sensation! I know most people think that cream will block out the flavour, but the cream and a fork full of cake, can provide a wonderful taste experience.
Lemon Drizzle Cake
What you need
- 225 g softened organic unsalted butter
- 225 g organic light brown sugar
- 4 free range eggs
- zest of 2 lemons
- 225 g of self-raising flour
- Juice of 2 lemons
- 85 g of fine white sugar
What to do
First of all you need to heat the oven to 180C or gas 4.
While the oven is heating up, beat together 225g of softened unsalted butter and 225g of caster sugar until it’s light and creamy, then whisk together four eggs, and add gradually into the mix. Sift in 225 g flour, and add the finely grated zest of one lemon and mix until well combined. Line a medium seized circular cake tin with butter or greaseproof paper, then spoon in the mixture.
Bake for 45 to 50 minutes until a thin knife inserted into the centre of the cake, comes out clean. While the cake is cooling in its tin, mix together the juice of one and a half lemons and 85 g of caster sugar, to make the drizzle. Prick the warm cake all over with a fork or a knife, then pour over the drizzle – the juice will seep into the cake, making it moist and lemony. Leave the cake in the tin until completely cool, then remove and serve warm with lashings of cream!
Enjoy 🙂 Amber x
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