Lemon Drizzle Cake

One of August’s aims was to make a lemon drizzle cake for my husband. I made one, then made another as they’re that good! The best part is the crunchy topping that’s tangy and sweet at the same time. I got this recipe from my father-in-law who is a great baker as well. I don’t know where he got it! But seriously, you need to try this. There is nothing better than the smell of a cake baking in the oven. Especially a lemon drizzle cake.  Plus, you get to eat it afterwards 🙂 the only downside to this one is if you want to do the topping, you have to wait for it to cool completely. But, it is SO worth it, so give it a go.

 

Pre-heat your oven to 180º/160º fan/350f. Line a 2 lb loaf tin with baking parchment.

 

Ingredients:

225 g self-raising flour

225g caster sugar

225g salted butter

4 eggs

zest of 1 lemon

 

For the topping:

juice of 2 lemons

85g caster sugar

 

Firstly, cream the butter and sugar until light and fluffy. Beat in the eggs, one at a time. Then sieve the flour in, add the lemon zest and combine gently. Pour mixture into the loaf tin and pop in the oven for 50 minutes (although mine actually took 1 hr 10 minutes).

 

Whilst the cake is cooling in the tin, mix the lemon juice and sugar together to create the topping. Prick the top of the cake all over with a skewer and then pour over the lemon juice/sugar mixture. Leave to cool in the tin.

 

That’s it! Very straight forward and so tasty. The lemon juice/sugar topping is the best part. Serve in slices and, paired with a cup of tea, is the perfect afternoon treat. As is my tea loaf recipe, if you fancy trying something else 🙂 either way, a making a cake is always going to make you feel better 🙂

 

Have a go and let me know!

 

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