Lemon Drizzle Cake

22 Apr

To my mind there is something particularly cheerful about lemon drizzle cake. Maybe it’s the crackle as you bite into the drizzle topping, or the rush of sweetness as it hits your tastebuds followed by the zing of the tart lemon juice. It’s got gumption. And it goes very well with tea and best friends. I knew my best friend would turn out to be just that when she gave me a slice of still-warm lemon drizzle cake and a large mug of tea.

Cream together 6oz of butter and 6oz of caster sugar, add the zest of 1 lemon, 3 eggs and 6oz self-raising flour and mix until well combined. Spread out in a 9×7 inch tin lined with greaseproof paper. Bake for 25 minutes at 180 degrees/gas mark 4 until slightly golden on top and a knife inserted into the middle comes out clean. Make the drizzle while the cake cooks by mixing 4oz of caster sugar with the juice of the lemon. Straight after removing the cake from the oven, prick the surface evenly with a fork and spoon over the drizzle. Wait for the drizzle to set then decorate with the zest of another lemon.

Serve with tea and a good helping of gossip.



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