Lemon Drizzle Cake Recipe
I remember as a child my mum having a baking day and making a delicious lemon drizzle cake. Back then, this was the only kind of cake I would enjoy and therefore, since branching out, have tried other cake instead. But when I saw this recipe in Paul Hollywood's How to Bake, I wanted to give it a try. The ingredients consisted of everything I had in my cupboards already and so whipped up a quick batch. The cake is light and fluffy with a great sweet and sharp mix for the topping.
150 g self-raising flour
125 g caster sugar
75 g softened butter, plus extra for greasing
2 medium eggs
1 tsp baking powder
2 1/2 tbsp milk
1 tbsp lemon curd
For the drizzle:
1 lemon juice
Grated zest of 1 lemon
2 tbsp granulated sugar
1. Put caster sugar and softened butter together in a large bowl and beat them till the mixture is very light and fluffy. You can use electric whisk or wooden spoon. I used simple wooden spoon and works perfectly. Add the flour, baking powder, eggs, lemon curd and milk, mixing all the time, until everything is thoroughly combined.
2. Butter 1kg loaf tin and line it with baking parchment. Pour the mixture into it.
3. Heat your oven to 180ºC. Bake cake for 40-45 minutes or until thoroughly cooked.
4. Mix the lemon zest and juice with sugar for the drizzle. Pour the lemon drizzle over the hot cake in the tin and leave to cool.