Lemon Drizzle Cake - I love this cake! Absolute new favourite!

A friend gave me an organic lemon. It looked bigger than usual and it had some spots, showing its naturalness!

So, what to do with a nice lemon? I remembered Mary Berry's Lemon Drizzle Cake but her one or two recipes in the web had this 1:1:1 ratio of flour, sugar and butter. For the classic sponge cake, I think. But this other recipe seems better for my taste.

http://allrecipes.co.uk/recipe/4830/polly-welby-s-famous-lemon-drizzle-cake.aspx

110g (4 oz) butter
170g (6 oz) self raising flour
4 tablespoons milk
170g (6 oz) caster sugar = I used 150g and it was sweet enough
2 eggs
lemon zest and juice from 1 lemon
3 tablespoons icing sugar = for once, I had icing sugar in the fridge

This cake turned out great. I love it because the lemon infused cake is so light to eat and the sourness and sweetness matches so well. Absolute delight with such simple ingredients.

Heavenly slice - the lemon juice hits the sweetness of the cake just right.

All mixed up with lemon zest.

Baking at 180C for 40-45 mins. Covered the top for a while to avoid burning.

Plain cake from oven. With lemon zest.

Keep pouring the lemon juice mixture. The cake can sponge it in.

All drenched with lemon juice mixture and ready for cutting.

Comments

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