I was not a big fan of lemon drizzle cakes until I made this one. However I take no credit for the recipe, it is from Nigella Lawson’s ‘How to be a Domestic Goddess – Baking and the Art of Comfort Food’. So simple yet so delicious. As soon as the cake is out of the oven you drizzle over the lemon syrup which then works it’s magic as seeps into every corner of the cake.
I make it in a round tin only because the first time I made it I did not have the right size loaf tin. Also, I use margarine rather than butter as I keep my butter in the fridge and would have to wait for it to soften up.
|Serves: 2 adults and 2 children||Prep Time: 10 mins||Cooking Time: 20 minutes|
|125||grams||unsalted butter or margarine|
|175||grams||self raising flour|
|juice||1 1/2 lemons – about 4 tablespoons|
- Turn your oven on to 160’C fan/180’C no fan/ Gas
- Grease and base line a 7 1/2″ or 19 cm round tin, or grease and line a loaf tin 23 x 13 x 7 cm.
- Base line your tin and grease the sides with margarine.
- Beat together the sugar and margarine/butter until light and fluffy.
- Beat in the lemon rind and eggs mixing well.
- Add the flour and salt, folding in gently but thoroughly then add the milk.
- Spoon into your tin and level out.
- Place in the oven and bake for 40-45 minutes or until a skewer comes out clean, check after 35 minutes.
- While the cake is cooking, put the lemon juice and icing sugar in a pan. Heat gently so the sugar dissolves.
- As soon as the cake is out of the oven get a skewer and puncture the cake all over making sure the skewer goes all the way to the bottom of the tin.
- Spoon the syrup all over the cake. Leave in the tin until completely cold.