Lemon Drizzle Cake

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I don’t think you can really top a good ol’ lemon drizzle cake, especially a really well made one! I’ve made my gin and tonic cake for you before, but consider this as the more child friendly little sister. 
It’s a seriously easy recipe and a real show stopper. It also freeze really well so it’s a great one to pull out when someone just pops round for tea. 

It’s based on a simple sponge recipe, so you can either weigh your 3 eggs and weigh your flour, butter and sugar to the same weight or follow these measurements.

You’ll need:

  • 3 large eggs
  • 170g (6oz) unsalted butter
  • 170g (6oz) caster sugar
  • 170g (6oz) self raising flour
  • 2 lemons
  • 1 tsp baking powder
  • 40-60g icing (powdered) sugar
Preheat your oven to 200 degrees Celsius and grease a loaf tin.

Mix your eggs, butter, sugar flour, baking powder and the zest of 2 lemons in a bowl. You can either do it by hand or in a Kitchen Aid. When it’s nice and silky smooth and mixed well pour it into your cake tin.

Let it bake for about 30-35 minutes. When it’s ready it’ll be golden brown on the top and will pass the skewer test.

In the mean time I highly recommend mixing a good gin and tonic. It might be the baby sister of the gin and tonic cake, but that doesn’t mean you can’t still enjoy a cheeky G&T!

Mix the juice of your two lemons with the icing sugar and set it aside. It should be fairly thick but still easy to pour.

When it’s ready, take it out the oven and prick it all over with your skewer.

Drizzle your icing all over your cake, making sure that it gets into every little hole that you’ve made.

Dust a little more icing sugar on the top to serve.

Perfect for with a cup of tea or a G&T!

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