traditional bake: lemon drizzle!
I took this recipe from a book I have called ‘Enjoy: Baking.’ Not hugely creative, but it does the trick. The only adjustment I made to the recipe was to make it into a round cake rather than a loaf, predominantly because I didn’t have a loaf tin at the time, but also because it looks more like grandma used to make!
oil or melted butter for greasing
175g plain flour
1tbsp baking powder
175g unsalted butter, softened
175g golden caster sugar
3 eggs, beaten
1 egg yolk
finely grated rind of 1 lemon
2tbsp lemon juice
(&, for the syrup, roughly 85g icing sugar and 3 tbsp lemon juice)
1) preheat the oven to 180c and grease & line your tin – you choose your favourite shape!
2) get ready for some standard baking techniques; sift the flour and baking powder into a large bowl and add the butter, caster sugar, eggs, AND egg yolk (phew!) – beat this well until the mixture is smooth, then stir in the lemon rind and juice note: choose how much juice you want to use, in my opinion it’s a case of the lemonier the better!
3) spoon the mixture into the prepared tin and smooth the surface with a knife then bake in the preheated oven for 40-50 minutes
4) remove the tin from the oven and place on a wire rack
5) for the syrup, place the icing sugar and lemon juice into a saucepan and heat gently without boiling note: as you will see from my photo, I didn’t allow the sugar to dissolve completely. although some people might not like the slightlier grainy texture this gives, i prefer the look of it.
6) prick the top of the cake several times with a skewer/something thin and spoon over the syrup, leaving to cool completely before turning out onto your nicest cake stand
7) enjoy with a cuppa!