Lemon drizzle cake
Total time and servings
Prep time: 15 mins
Cooking time: 25 mins
For the cake
8oz/225g good quality self-raising flour
8oz/225g butter or good quality margarine (look for speciality baking margarines in supermarkets, they often have a slogan “fluffy cakes”)
8oz/225g caster sugar
4 large eggs, 5 eggs if medium size
For the drizzle
3 ripe lemons
100g caster sugar
Pre heat the oven to 180c, this will work in a cake tin or a loaf tin…Just ensure you grease and line it well.
For the cake
Cream the butter and sugar together until light and fluffy – an electric whisk will make this much easier!!
Beat in the eggs one by one to avoid the mixture splitting.
Carefully mix in the flour bit by bit with a wooden spoon.
When fully combined put the mix into your baking tin and bake for 20-25 minutes.
Use a sharp knife or cake tester in the centre of the sponge and if it comes out clean the sponge is cooked.
Leave in the tin to cool and make the drizzle.
For the Drizzle
Squeeze the juice of 3 ripe lemons, into a saucepan.
Add caster sugar and simmer.
Do not stir, the aim is to ‘reduce’ the lemon juice so that the flavour intensifies.
Let this simmer for about 5 to 10 minutes and then prick the top of the cake with a fork, and slowly pour over cakes.