You can’t go wrong with a good lemon drizzle cake, it is simple and totally delicious. This recipe gives you a really soft and buttery sponge with the tangy kick of the lemon, and no one can resist the crunchy, sugary drizzle coating. If you have never made lemon drizzle cake before then you have been seriously missing out, and it’s really easy too as there is no fussy icing to be done. It is up there with the Victoria sponge as an all-time great classic, and this recipe really does it justice. The only down side is that it never lasts very long!
– 125g stork margarine (or butter)
– 175g golden caster sugar
– Zest of 1 lemon – grated
– Juice ½ lemon
– 2 eggs
– 175g self-raising flour
– Pinch salt
– 4 tbsp milk
For the sugar frosting
– Juice ½ lemon
– 100g caster sugar
Preheat the oven to 180’C
Grease and line a 23 x 13 x 7 cm loaf tin
Beat together the butter and the sugar until pale and creamy
Beat in the eggs, one at a time and then add the remaining ingredients
Pour the mixture into your loaf tin and bake in the oven for 35-40 minutes. To test if the cake is cooked, insert a cocktail stick into the middle and if it comes out clean it is ready.
Remove from the oven and set aside while you make your syrup
To make the syrup, simply heat the lemon juice with the sugar until the sugar is completely dissolved and the pour this over the cake.
Leave the cake to cool in the tin before tipping it out onto a baking sheet to cool completely (unless you want to eat it while it is still warm and sticky that it.)