Monday, 21 November 2016


So I realized on Sunday just gone that this would be the last weekend of the year we are actually going to be spending at home until the actual Christmas weekend (we are very busy people don't you know!). I couldn't let this weekend pass me by without baking a little something before we head off on our various travels. At the same time, I didn't want to spend all day in the kitchen so for me, there was only one cake to bake; the simply classic lemon drizzle loaf cake! Well as I always say, the oldies are the best aren't they?

There isn't really much to say about this recipe. The lemon drizzle cake is one of the first cakes any aspiring baker or home cook should try just for its straightforwardness. If you do however wish to change things up a bit then take a look at my thyme and sherbet popcorn version here or you can even make a cream cheese topped tray bake version by clicking here. Both recipes are equally as yummy as this.

Along with the ingredients, all you need is a big bowl, a wooden spoon (or an electric mixer!), baking paper, a 1lb loaf tin and of course an oven and you are good to go.

Lemon Drizzle Cake

225g Softened Butter
325g Golden Caster Sugar 
225g Self Raising Flour
2 Tsp Baking Powder
4 Large Eggs
4 Tbsp Milk
Zest And Juice Of 2 Lemons

  1. Begin by adding the butter, 225g of sugar, flour, baking powder, eggs, milk and lemon zest into a large bowl and beat until everything is well combined and a smooth batter has formed.
  2. Grease and line a 1lb loaf tin with baking paper and pour in the cake batter, leveling out the batter with a spatula. Place the tin into the oven and then turn the oven on to 180 degrees (160 fan) and bake for around 55-60 minutes until an inserted skewer comes out nice and clean. Keep an eye on the cake and if it's browning too much on top, cover it with a layer oftin foil. 
  3. Remove the cake from the oven and leave in the tin whilst you mix together the remaining sugar with the lemon juice. Prick the top of the cake all over with a fork and then brush the top of the cake with the lemon sugar mix. 
Now all you need to do is to leave the cake to cool. As it does, the lemon juice will soak through the top of the cake making the sponge soft and moist whilst leaving a layer of sugar on the top of the cake. This layer of sugar gives the cake a lovely crunchy topping however if you like you can just brush the cake with lemon juice to make the sponge moist and then spread the top of the cake with a buttercream icing instead. However you decide to top the cake, once it has cooled remove it from the tin and slice into big chunky slices and serve with a pot of piping hot tea. There is only one word I could use to describe this cake and it's my favorite word; Lully!

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