This week i’m entering summer with the flavour and leaving behind the chocolate, so for those of you who love a citrus and fresh taste, then this lemon drizzle cake is the cake for you.
It is the simplest of recipes using the all in one method or as I like to describe it as “chuck it all bowl and hope for the best” recipe.
I use a loaf tin to bake it in, but you can use a round cake tin or even use cupcake cases to make mini versions. I’m a huge fan of using whatever you have at home to adapt a recipe.
I often double the ingredients to make two lemon drizzle cakes, one to eat now and one to freeze for when I want a delicious cake and have no time to bake one. This recipe freezes very well.
2 Large eggs
110g Margarine such as Stork
165g Self raising flour
165g Caster sugar
4 Tablespoons of milk
Grated rind of one lemon
INGREDIENTS FOR THE TOPPING
3 Tablespoons of icing sugar
Juice of one lemon
Preheat the oven to 170c
Grease and line a loaf tin with baking paper
Place all the cake ingredients into a large bowl and beat until smooth
Pour into the prepared tin
Cook for about 40 minutes until the top is springy when pressed with fingertips
Leave to cool in the tin for about 10 minutes then place on a wire rack
Squeeze the juice of the lemon into a saucepan and add the icing sugar. Heat until completely dissolved and the liquid becomes thicker like a syrup
Using a skewer or cocktail stick make holes in the top of the cake, then pour the lemon drizzle over the cake.
Once completely cool either dust with icing sugar or drizzle with glace icing (to make glace icing, mix a little water with some icing sugar)
It really is as easy as that, it takes about 10 mins to prepare, so super quick and perfect for children to help with.