My mum’s absolute favorite cake is lemon drizzle cake. It’s also one of Britain favorite cakes, and one of mine at that matter… There is something really quite cool about baking quite an ordinary sponge in the oven, but then drenching it in flavour that soaks through the whole cake. It’s so fresh and zingy and goes perfectly with a cup of tea. It’s a classic British combination.
It’s traditionally made in a loaf pan, but I couldn’t find mine so i’ll make some excuse about it looking better in a circle shape… In reality, it doesn’t matter what shape you bake it, any shape will have the same lemony deliciousness!
– 75g of Softened Unsalted Butter – plus extra for greasing
– 125g of Caster Sugar
– 150g of Self Raising Flour
– 1 tsp Baking Powder
– 2 Medium Eggs
– 1 tbsp of Lemon Curd (Optional)
– 2 1/2 tbsp of full fat milk
For the drizzle:
– Finely grated zest and juice of 1 lemon
– 2 tbsp of granulated sugar
1. Heat the oven to 180C. Butter a 1kg loaf tin and line it with baking parchment.
2. Beat the butter and caster sugar together in a large bowl, either with an electric whisk or with a wooden spoon, until the mixture is light and fluffy, which may take up to ten minutes. Slowly add the flour, baking powder, eggs, lemon curd and milk, mixing all the time, until they are thoroughly combined.
3. Pour the mixture into the prepared loaf tin and bake for 40-45 minutes or until a skewer inserted in the middle of the cake comes out clean.
4. Meanwhile, for the drizzle, mix the lemon zest and juice with the sugar and pour all over the hot cake so it soaks all the way through.