Look I am sorry this has been a bit of a food week, but to keep a promise from a kind commenter I just thought I would share the recipe for my failsafe Lemon Drizzle Cake. This is the cake which Little B always wants to make if we have time and way back in November I blogged about the fun we had together making it. Now I really can’t remember where it came from, but it sits on the dirtiest, stickiest page of my recipe notes. Here goes, I hope you enjoy it.
For the cake: Zest of 2 unwaxed lemons, 100g butter, 175g self-raising flour, 1 teaspoon of baking powder, 175g caster sugar, 2 large eggs, 4 tbls of milk.
For the topping: 100g icing sugar, juice of 1 lemon
Preheat your oven to (180 C, 350 F, Gas Mark 4) Line a 450g loaf tin. Place the lemon zest and all remaining ingredients in a large bowl. Beat well until blended. Pour into the tin and bake for 30mins until golden. Turn out onto a rack to cool. Mix the icing sugar and lemon juice together and then pour over the cake.
It is sticky, gooey and a little bit zesty – yummy x
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