Lemon drizzle cake is one of our all time favourites. The fluffy cake soaked with a sweet yet tangy citrus glaze just makes it the ultimate clean taste dessert for us. To crown it all it is remarkably simple to get an impressive looking loaf cake with minimal effort. Our recipe here has been adapted from Hugh Fearnley-Whittingstall's recipe to our tastes. We used a 1LB loaf tin in this recipe but it can be made into cupcakes as long as you adjust the cooking time to compensate.
Ingredients
175g butter (softened) 175g caster sugar
Zest of 3 lemons. 3 eggs (at room temperature) 175g self raising flour. Splash of Milk 200g icing sugar 75ml lemon juice.
Method 1) Grease loaf tin and line it before preheating the oven to 170°C/gas mark 3. 2) Cream the softened butter and sugar together in a bowl until pale and fluffy. Add lemon zest, eggs and flour and combine thoroughly.
3) Add a splash of milk and a 1/2 teaspoon of lemon juice to the batter and mix. 4) Spoon into the lined tin, smooth and bake for 40-45 minutes.
5) Whilst the cake is in the oven, sieve the icing sugar into a bowl and add lemon juice. Whisk to remove pockets of icing sugar.
6) Use a skewer to check if the cake is cooked. If it comes out clean it is cooked. Immediately skewer the cake all over to about half way down and pour the icing over. Leave to soak in and for the cake to cool.
7) Decorate with thin slices of lemon
8) Slice using a sharp knife and serve.
