traditional bake: lemon drizzle!

by thinhungrygirl

Lemon Drizzle Cakethere’s nothing quite as comforting as a lemon drizzle cake.

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!

Ingredients;

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)

method;

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!

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