Recipes | Lemon Drizzle Cake

I'm not one to toot my own horn but 
*TOOT*
I make a mean lemon drizzle cake. Just sayin
It does change every time I make it; sometimes I weigh out the ingredients, most of the time I don't. 
Anything could happen.


So I thought i'd share my recipe with you :) 

You will need:
225g butter 
225g caster sugar
225g self-raising flour
4 eggs
Zest of 1 lemon FINELY grated

& for the drizzle:
85g caste sugar (& then some)
Juice of 2 lemons 
Icing sugar powder (optional)

Method:
Turn your oven on to 180'C. Check. 
In a bowl add 225g softened butter and 22g caster sugar and beat together until creamy. 
Add 4 eggs (minus the shells now guys!) one at a time and slowly mix together.
Sift (or just bung in if you cba sieving like I do most of the time) 225g flour and mix well. 
Add the finely* grated zest of 1 lemon
* I say finely because if you misplace your grater like I've done before and end up using a cheese grater you end up with big chunks of lemon zest in your cake which doesn't taste nice. SO IT HAS TO BE FINELY GRATED!!!
Mix well until all your ingredients are combined. 
Grab yourself a loaf tin and either line with greaseproof paper or smother it with butter.
Spoon in the cake mix and level it out with a spoon. 

Pop it in the oven for 45-50 mins until a knife / skewer comes out clean when inserted into the middle of the cake. 
Leave the cake to cool in the tin and set aside while you make the drizzle. 
Mix together the juice of 2 lemons and 85g of caste sugar. 
Poke holes all over the cake whilst warm with a fork and pour over the drizzle. 
The juices will sink into the holes giving the cake extra moisture and lemony-goodness. 
Sprinkle over some icing sugar if you wish.
Leave in the tin until cool and then remove and serve.

ENJOY!

♡ G


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