I spent 12 years working at home, and I was often found baking a cake in my lunch hour to help me to unwind and clear my head for the afternoon.
I love lemons, both in sweet and savoury dishes, and lemon drizzle cake is a perfect cake for me. It’s sharp, moist, sweet and packs a real punch on the taste buds. Lemons are obviously a great source of vitamin C and a key way to boost your immune system. Sugar aside, stick to a moderate portion size and you can enjoy every mouthful.
Oh, by the way, this lemon drizzle cake is delightful served slightly warm, fresh out of the oven, just as the lemon syrup is oozing into the cake...
Prep time: 15 min
Cooking time: 30 min
- 170g self-raising flour
- 170g + 3 tbsp caster sugar
- 170g unsalted butter, softened
- 2 eggs, at room temperature
- zest of 2 lemons
- juice of 2 lemons
- Preheat oven to 180°C and grease and line a 9-inch baking tin.
- Cream 170g sugar with the softened butter until the mixture is smooth and pale in colour.
- Beat the eggs and gradually add to the butter mixture until it’s smooth and fluffy.
- Using a metal spoon, gradually fold in the flour until well blended.
- Add half the lemon zest and the juice of half a lemon to the mixture.
- Pour into the tin and bake for 25–30 minutes, until golden.
- To make the syrup, place the remaining lemon juice in a saucepan with 3 tbsp sugar and heat to boiling point, until it thickens slightly.
- When the cake is firm and golden, remove from the oven and poke holes in it using a toothpick.
- Evenly pour the lemon and sugar mixture onto the cake while it’s still in the tin and leave to absorb.
- Remove from the tin once cool.
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