Lemon Drizzle Cake: Request #01

Inspired by baking suggestions from friends and family, the great East London bake off begins.  One cake/bake/bread/biscuit a week, until Lidl is out of SR flour.

Not wanting to get too carried away, I’m playing it safe by starting with a cake I’ve baked before.  Requested by none other than my Mum, and Mother-In-Law, this cake had to be baked.

And here are the results:

In writing this I am adding yet another lemon drizzle recipe to an already plentiful supply out there.  I chose this one because…

  • It’s reportedly one of Nigella’s
  • It only uses 2 eggs (lots use 4)

And here’s some handy hints and tips:

  • Grate the lemon peel with the small grater rather than the zester bit
  • 2 lemons are better than 1 (and if you live in London you probably bought 5 in a bowl, so will need a way of using them up)
  • More or less ignore the icing measurements
Lemon Drizzle Cake

One down, lots more to go...

Ingredients:

The cake
125g unsalted butter (or closest you’ve got to it in the fridge)
175g caster sugar
2 large eggs
Zest of 1 or 2 lemons (depending on how lemmony you like your lemon cake)
175g self raising flour
Pinch of salt
4 tablespoons milk
A loaf tin buttered and/or lined

The syrup
Juice of 1 and a half lemons
100g icing sugar (I only had caster sugar, so used this instead)

The icing (this makes too much icing, I used less)
Juice of 1/2 a lemon
150g icing sugar

Method:

The cake
Preheat your oven to 180 C/ gas mark 4.
Butter and line your loaf tin well.

Cream together butter and sugar and add eggs and lemon zest, beating them in well.
Gently fold in the flour and the salt, mixing thoroughly and then add the milk.
Spoon the batter into your prepared tin and bake for 45 mins or until cake tester comes out clean.

The syrup
Put the lemon juice and icing/caster sugar into a small saucepan and heat gently until the sugar dissolves.
As soon as cake is out of oven, puncture all over with skewer and pour over the syrup.
Leave cake to cool completely before removing from the tin.

The icing
In a small bowl combine lemon juice and icing sugar until smooth and white. When the cake is totally cool (ok I’m never quite this patient) drizzle the icing over it.

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