I can’t do cake. I’m not sure why but they just don’t seem to work. I’m good at bread and desserts. I like to think that I’m generally a very good cook. But I cannot make a cake. I’m told it’s perhaps because I’m not careful enough with the measurements and I open the oven door too often. However, I’d have thought that would apply to bread too?
Yesterday I really fancied having a go at a cake. There aren’t any cake recipes on my blog and as I make most of our treats we haven’t eaten cake for a while. I tend to prefer a fruity cake or pudding to a chocolate option so chose Lemon Drizzle. I love the moisture of store brought ones and I’m pleased, if not slightly surprised to say, this one is even moister. It’s just gorgeous. The sponge is soft and moist while the top has a slight crunch, it’s just lemony enough that the flavour is great without making you pull what I like to call “lemon face”. It’s perfect. I say this as the worlds worst cake baker so it must also be very easy. Please give it a go! For the best ever Lemon Drizzle cake,
You Will Need:
- 170g Butter
- 170g Caster Sugar
- 3 Eggs
- 170g Self raising flour
- Zest of 2 Lemons
- 150g Icing Sugar
- Juice of 2 Lemons
My good friend Anna gave me a recipe for a Victoria sponge a few years ago, which remains the only cake recipe I’ve ever managed to successfully follow. So, while this is different, it sticks to the same principle of the ingredients being equal and I do it all in the same order. You might not actually need to. But I have had enough cakes go horribly wrong that I’m scared of change.
Firstly, preheat your oven to 180 degrees and lightly grease a loaf tin. I use a fry light spray which makes greasing super easy.
Next, cream together the butter and sugar in a large mixing bowl. I really enjoy this part. I find the feeling of the butter breaking down and slowly incorporating the sugar incredibly satisfying.
Add the eggs one at a time and mix in. When you’re stirring the first egg in, it will look awful. Curdled and disgusting. This is fine. After the second egg, it will be less vile. The third even less. But still not very nice. Totally normal. Do not worry.
At this point, I grate in the lemon zest. I’m going to be honest now, I’m not entirely sure how you’re meant to do this. I use the little holes on my normal cheese grater. Is this right? If it’s not, what are they for?? I find you do have to get the pressure right doing it this way. Too little and nothing happens. Too much and you get all the horrible white stuff as well as the lovely lemony zest.
Mix the zest in, before slowly folding in the flour. I do this in three goes. So, I fold a third in completely. Then the next, then the next. As you do this it slowly starts to resemble cake batter.
Pour the batter into a cake tin and place in the oven for 40 minutes. I start with 30, but after stabbing with a sharp knife found the centre was still raw. 40 worked well for me, but check yours after 30 and consider turning the oven down if the top seems to be browning too quickly.
Towards the end of the bake, mix together icing sugar with the juice from the lemons you zested. It might be quite runny so add more icing sugar as needed. You want it thin enough that it can seep into the cake, but thick enough that some stays on top of the cake and it doesn’t all dribble to the sides.
When the cake is out of the oven, stab it several times with a skewer or knife before pouring over the drizzle. When you’ve poured half if you think it’s too runny add some more sugar.
Remove from the tin as soon as it’s the drizzle has started to set and leave to cool before eating. If you were to accidentally sample a slice before it was cool, you would have a truly wonderful experience that I highly recommend.
Soft, moist and moreish Lemon Drizzle Cake!
- • 170g Butter
- • 170g Caster Sugar
- • 3 Eggs
- • 170g Self raising flour
- • Zest of 2 Lemons
- • 150g Icing Sugar
- • Juice of 2 Lemons
Preheat the oven to 180 degrees and lightly grease a loaf tin
Cream together the butter and sugar
Add and mix in the eggs, one at a time
Add the lemon zest, mix together well
Add the flour and fold in, bit at a time
Pour the batter into the loaf tin
Bake in the oven for 40 minutes
To make the drizzle mix together the icing sugar and lemon juice
When the cake is ready, but still hot, stab with a skewer or knife randomly, all over
Pour over the drizzle
When the drizzle has started to set, remove from the tin and leave to cool before serving
I bake my loaf cakes in a tin that's 10" by 5" and 2" deep.