4 January 2014
Recipe | Tempting Lemon Drizzle Cake
Aidan and I have been spending the week at home in Suffolk. Living in Suffolk there isn't a lot to do, anyone from the area will appreciate this sentiment. We have completed a grand tour of the pubs, cafes and shops and were forced to spend the afternoon watching terrible post-Christmas TV!
However, the house was stocked full of lemons (mum was on her latest health kick), eggs (we have them on tap from the chickens) and cupboard ingredients (leftover after a Christmas full of treats). So I decided to cure our boredom and recruited Aidan into helping me bake a lemon drizzle cake, I couldn't find a recipe so made it up as I went along.
The cake turned out delicious! Very lemony and moist - perfect served still warm from the oven with a cup of tea.
Lucy x
Ingredients
For the Cake
230g Flour
230g Sugar (Granulated or Caster)
230g Butter (Softened)
4 Large Eggs
300ml Milk
2 Lemons (Juice and Zest)
For the Syrup
3 Tablespoons Water
2 Lemons (Juice)
100g Sugar (Granulated or Caster)
For the Icing
Icing Sugar
Water
2 Lemons (Zest)
The Cake:
Preheat the oven at 180c.
Cream together the butter and sugar in a bowl until light and fluffy.
Add the four eggs and half of the flour, mix the ingredients together, being careful the mixture doesn't curdle. If it looks like its going to curdle then add more flour. Continue adding flour until all of the flour has been mixed in.
Add the milk, lemon zest and lemon juice to the mixture, mixing until all of the ingredients are well combined.
Traditionally Lemon Drizzle Cake is made in a loaf tin but any cake tin will do! Pour the mixture into a large loaf/cake tin and bake in the oven for around 30 minutes. Keep an eye on it, when the mixture springs back on touch or if you can stick and knife in it and it comes out clean then its cooked!
The Syrup
Place a small pan over a medium heat add the Water, Lemon juice and Sugar. Keep stirring until the sugar has dissolved. Allow the mixture to simmer for a minute or two then, remove from the heat and leave to cool.
The Icing
Combine the Icing Sugar with Water until you have a mixture of a medium consistency. (Can just about hold its shape but is runny enough to drizzle).
Once your cake is cooked drizzle 4-5 tablespoons of the syrup over the top of the warm cake and then leave to cool. Once the cake has cooled pour the lemon zest icing over the top - ensuring it drizzles down the sides to give it that irresistible homemade look!
I suggest enjoying with a tankard of tea and a good book.
p.s - If you want to make it extra special a sprinkling of poppy seeds on top never goes a miss - we didn't have any when I made the cake this time round!
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