There are so many different variants of lemon drizzle cake (I myself have two recipes that I like to make), but this is by far the quickest and easiest. Since having a baby doesn’t permit me to dedicate quite so much time to baking, I decided this version would be quite acceptable to serve my guests. It went down well, so here’s the recipe if you’d like to give it a go yourself.
Ingredients – cake (makes 16)
100g butter/margarine (I use Stork)
175g self raising flour
1 tsp baking powder
175g caster sugar
2 large eggs
6 tbsps milk
Zest of 1 lemon
Ingredients – Drizzle
Juice of 1 lemon
100g caster sugar
First pre-heat the oven to 170c (fan) and line a 20cm square cake tin.
Beat all the cake ingredients together in a large mixing bowl until smooth and the mixture drops off the spoon easily. I used my Kenwood Chef mixer and it took just a few minutes.
Spoon the mixture into the prepared tin and bake for 35 minutes. The cake should be golden and firm to the touch.
Whilst the cake is baking, beat together the lemon juice and sugar to make the drizzle. Pour over the cake whilst it is still hot the leave in the tin to cool.
Once cool, lift the cake from the tin using the lining paper, and cut into 16 squares.