I just love this cake! For two reasons: firstly it is spectacularly easy to make and secondly, because it is truly scrumptious! Not naturally a spontaneous baker, I have even taken to quickly whipping up this cake on a whim just when we fancy a little slice of something yummy with our afternoon cuppa (him: tea, me: double espresso). Try it once and it will be on your favourites list.
What you need…
900g/2lb loaf tin, greased and parchment paper-lined
for the cake
3 large eggs
175g self-raising flour
175g caster sugar
175g butter, softened
1½ teaspoons baking powder
Zest of 1½ lemons, finely grated
for crunchy lemon icing
100g granulated sugar
Juice of 1½ lemons
What to do…
Preheat oven to 180c / 350 F / gas 4.
Chuck all the cake ingredients into a food processor and beat together thoroughly.
Tip into the loaf tin and bake in oven for 35 minutes or until golden brown and shrinking away from the sides of the tin slightly.
Pop tin on a cooling rack and leave from 10/15 minutes until the cake is warm rather than hot.
Prick over the top of the cake with a skewer.
Mix together the sugar and lemon juice and pour over the top of the cake whilst it is still in its tin. It will look like there’s loads too much topping – keep the faith and pour the lot in. Walk away.
Come back 10/15 minutes later and the lemon drizzle topping will have largely disappeared – it’s gone into the cake (with the help of your skewering) to ensure that it is wonderfully moist.
When it’s cool rather than cold, loosen the sides away from the tin and lift out, using the paper. Dispense with the parchment paper and serve your delicious lemon drizzle cake – lovely fat slices! At this point, it is beyond delicious – light, reminiscent of being warm with a gentle but gorgeous citrusy tang that simply says, “eat more”. Wonderful!