Lemon Drizzle Cake – failsafe friend
If you bake regularly then I imagine you have experienced those oh-so-subtle “ooh I could really do with a nice slice of…<insert cake type here>..” comments. I love them, it’s an excuse to bake and it means that I’m doing something right. 9 times out of 10 the cake of choice is Lemon Drizzle. Easy, fresh-tasting and a total crowd pleaser, this is my comfort-blanket bake.
Lemon Drizzle Cake by Tana Ramsay (from BBCGoodFood)
225g unsalted butter , softened
225g caster sugar
finely grated zest 1 lemon
225g self-raising flour
For the drizzle:
juice 11⁄2 lemon
85g caster sugar
Easy -peasy-lemon-squeazy instructions:
Preheat oven to 180C/fan 160C/gas 4
Cream butter and sugar together
Gradually add the eggs
Sift in the flour.
Add lemon zest
Spoon mix into in a lined loaf tin and level the top
Bake for 45-50mins
While it’s cooling (in the tin) mix the lemon juice and caster sugar together. Prick the cake all over with a skewer (nearly to the bottom, but not quite) and pour over the drizzle. The drizzle will seep in and also leave a lovely crunchy zesty topping.
If you want even more zing, sprinkle some lemon zest or candied peel over the cake.
This recipe works really well as cupcakes too – you can put a really zesty lemon buttercream icing on if you want to be more indulgent, but to be honest I’m not sure you can improve on the perfect simplicity of this cake. Also, it makes it much too messy to qualify for comfort-blanket cake.