Baking is my new Sunday thing. It’s a new found love of mine and let’s be honest, what better way to start the week ahead than with a fresh homemade bake?
One of the latest recipes I’ve been playing with is lemon drizzle cake. If I’m honest, I’ve never been a huge fan of lemon drizzle cake because the sponge is very moist (I seriously cringe when I hate that word but could not think of another!) and can sometimes be a bit sickly. Therefore, I set myself the task of creating a lemon drizzle cake that is not as moist (eurgh!)
This recipe is not only easy but it’s also pretty foolproof too. Trust me, if I can do it, so can you!
For the cake:
- 225g unsalted butter (reduced fat spread also works if you’re trying to cut back)
- 225g caster sugar
- 225g self-raising flour
- 1 lemon’s zest, finely grated
- 4 eggs
For the topping:
- 85g caster sugar
- 1 & 1/2 lemon’s juice
- Preheat the oven to 180c and line a loaf tin with greaseproof paper.
- Beat together the butter and sugar.
- Add the four eggs, one at a time, and mix into the butter and sugar mixture.
- Gradually add the flour and lemon zest and stir continually whilst doing so.
- Once the ingredients are fully mixed, spoon the mixture into the loaf tin. Lightly bang against a work surface to ensure the mixture is spread out evenly within the tin.
- Bake for 50 minutes. Poke the cake with a skewer/knife and if it comes out completely clean, your cake is cooked. If not, pop it in for another five minutes or so and test again.
- Whilst the cake is cooling prick holes throughout the cake, mix the topping ingredients and then drizzle over the top of the cake.
- Leave the drizzle to crisp and the cake to completely cool before serving and enjoying!