12 January 2011

Jo's Birthday Lemon Drizzle

It was Jo's birthday last weekend, I work with her, she designs lovely book covers and did the bunting for this blog, and we're having tea and cake in her honour tomorrow and her favourite cake is lemon drizzle. I made her one ages ago when she first told me this and it was really hard to find a recipe so I sort of made one up using lots of different variations. I'm sure it's pretty basic but it seemed to go down well. I'm quite pleased it's her favourite because I hate lemon so I won't be tempted to eat it all myself. I'm not really a massive cake eater but since I've given up smoking I can't seem to help myself.

Anyway here it is... it may be horrid. I'm never going to taste it and people may just be being polite!


For the batter:
225g softened salted butter
225g caster sugar
4 eggs
zest of 1 lemon, finely grated
225g self raising flour

For the drizzle:
juice from 2 lemons
120g caster sugar

I use a loaf tin I'm not sure of the exact size technically but it's 9 inches long. I cheat and line it with shop bought liners (I love them... refer back to my I Heart Lakeland post) but otherwise just line with ordinary greaseproof paper. Pre-heat the oven to 180C/356F/Gas Mark 4.

1. Beat the butter and sugar together until its pale and creamy. I use butter that's been out of the fridge then give it a quick 10 seconds in the microwave otherwise my arm feels like it's going to fall off.

2. Add the eggs one at a time and stir in slowly.

3. Sift in the flour and grate in the lemon zest and then stir the whole thing until combined and smooth.

4. Spoon into the cake tin, plonk into the oven and cook for 40-45 mins (mine took 45 mins and my oven is usually on the hot side). Check it's cooked by sticking a skewer in (no you don't need a specialist cake tester). If it comes out clean it's done, if it doesn't, cook it for a couple more minutes and test again.

5. When it's cooked leave it to cool in it's tin on a wire rack.

6. While the cake is cooling whisk together the sugar and lemon juice. Piece the top of the cake with a fork and then pour over the lemon drizzle.

7. Leave the cake to cool completely in it's tin and then tip it out when you want it. Do this somewhere where you don't mind everything being covered in excess sticky lemon drizzle though. Mouse has been licking the floor by our kitchen table ever since and I couldn't work out why.

Got so carried away that I only remembered to take a photo at the end... ta-da!
P.S actually got told this was a 10 out of 10 so was pretty pleased with that!

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