Lemon Drizzle Cake

25 September 2013

 lemon drizzle cake

I'm happy to report that my baking mojo has well and truly returned. After a couple of months of only baking here and there, I suddenly want to bake all the time again.

I blame the lovely warm weather we had this summer. This Yorkshire lass was just too lazy to spend any time in the kitchen when I could be sunning myself in the garden! So I've been making up for lost time by baking lots and started with this Lemon Drizzle Cake.

lemon drizzle cake

Lemon Drizzle Cake has been on my 'must bake' list for such a long time. I just never remember to buy the lemons! This time I remembered to order lemons with my weekly online shopping... only for them to be out of stock {seriously Asda I do not believe you didn't have one single lemon in your massive Leeds warehouse!!!}

Anyway I was determined to make this and eventually hunted down some lemons {thank you Sainsburys!}

The recipe is for a traybake but I fancied using a loaf tin instead and there was enough batter left to make a 15cm round cake too. If you decide to make a loaf you could use the rest of the batter for some cupcakes.

This was one of the most quickly demolished cakes I've ever baked. I took the small round cake into work for two lovely friends {one ate hers for breakfast!} and the loaf was polished off by the four of us and my parents within 24 hours! 

lemon drizzle cake

Lemon Drizzle Cake

Serves 16
Preparation time 15 minutes
Cooking time 35-40 minutes

225g butter, softened
225g caster sugar
4 eggs
275g self-raising flour
2 teaspoons baking powder
4 tablespoons milk
Grated rind of 2 lemons

Drizzle Topping
150g  granulated or caster sugar
juice of 2 lemons

Pre-heat the oven to 160°C {325°F} Gas mark 3. Grease a 30 x 23 cm {12 x 9"} baking tin or roasting tin and line the bottom with baking paper or parchment.

In a large bowl add the butter and sugar and mix together with a hand held electric mixer {or freestanding mixer of you're lucky enough to have one!} until it's pale and fluffy. Add the eggs and mix thoroughly.  Sift the flour and baking powder into the bowl, add the milk and lemon rind and mix thoroughly until all the ingredients are fully combined.

Pour the mixture into the prepared tin and pop in the oven for 35 to 40 minutes. When ready, it will look golden, spring back when gently touched and a skewer inserted into the middle of the cake comes out clean. Leave to stand in the tin for 5 minutes while you make the crunchy topping.

Mix the lemon juice and sugar in a small bowl to give a runny consistency. Turn out the cake onto a wire rack and remove the baking paper. Put a baking tray under the wire rack to catch any drips from the drizzle topping. Prick the cake all over with a skewer.

Spoon the mixture evenly over the cake whilst it's still warm. The juice will sink in and the sugar will form a lovely, crisp topping.

Cut into about squares or slices when cold... if you can wait long enough!!

I've entered this into Tasty Tuesday s. Pop over to have a look at all the yummy recipes!

Tasty Tuesdays on HonestMum.com

1 comment:

  1. This looks yummy! great blog BTW kinda of like mine another Yorkshire lass :)


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