Lemon Drizzle Cake
Although it’s not exactly a traditional Easter bake, I get a hankering for lemon drizzle cake as soon as the evenings get lighter and the colours feel a little brighter. Spring and lemons go hand in hand: fresh, zesty and light, a slice of this cake whilst sitting in the morning sunshine and listening to the birds is one of life’s smallest, yet greatest, pleasures.
150g self raising flour 125g caster sugar
125g unsalted butter 2 eggs
1tsp baking powder
Grated rind of one lemon 50g granulated sugar Juice of one lemon
Preheat the oven to 180C/160C (fan)/gas mark 4. Grease and line a loaf tin in preparation.
In a large bowl, combine the butter, caster sugar and eggs. Whisk together until well combined.
Fold in the flour, baking powder and grated lemon rind. Continue to stir until smooth, with no lumps remaining.
Spoon the mixture into the prepared tin. Bake in the oven for 40 minutes, or until a skewer inserted into the centre comes out clean.
As soon as the cake comes out of the oven, whisk together the lemon juice and granulated sugar. Poke the top of the cake several times with a fork and pour the syrup over the top whilst the cake is still in the tin. Leave to cool completely.
Store in an airtight container and enjoy within 3 days.