Recipe – October 2015
Lemon Drizzle Cake
This cake really captures the feeling of Summer with a bright zesty lemoness cutting into an oozy sweet syrup that soaks this featherlight sponge, delicately speckled with tiny little poppyseeds. You just want to wrap it in greaseproof paper for an impromptu picnic by a river with lashings of lemonade.
This recipe is best made as a Traybake, and you should be able to get about 15 squares out of it so that’s 12 for you and a piece for 3 best friends.
- 200g unsalted butter
- 200g caster sugar
- 200g self-raising flour
- 1 tsp baking powder
- 3 eggs, beaten
- up to 4 tbsp milk
- Zest of 2 large lemons, finely chopped
- The juice of the lemons
- 175g caster sugar
Preheating your oven to 180c and line a baking tray approx 28 x 20 cm with baking paper.
Put all your dry ingredients into a large bowl, and combine.
Now chop up the butter into bits, add to the dry combo, and mix with your fingers into breadcrumbs. Add the eggs and lemon zest, and mix together for a few minutes till it’s turned light and fluffy. Add the milk a bit at a time, it doesn’t want to be sloppy, and the poppy-seeds till evenly distributed.
Dollop it into the tray and lightly flatten the top with a palette knife, just so that you can get to lick it. Pop into the oven for about half an hour till lightly golden and springy.
In the meantime make your glaze by heating up the lemon juice and sugar in a small saucepan, till the sugar losses its crystalness, and it all turns thick and syrupy, and your kitchen smells heavenly.
When the cake is cooked, let it cool in the tin. With a skewer make tiny holes over the surface, then drizzle the glaze all over it. Cut into squares and share…if you must.