……you make lemon drizzle loaf of course!!
Unlike my sister (its ok, she openly admits her dislike/inability of cooking & baking!), I got the baking gene passed on from Mum & Gran. I always wondered how they could rustle up these delights whilst carrying out various other tasks! I still don’t know how, but I can too!! Mum is a farmers wife, and would often pop a few buns in the oven (not a euphemism!) and pop to the field for dad to fetch a trailer of grain then return in time for the oven timer and then rustle up another cake, fruit pie or crumble!
So, I love a good bake and like to take baked goodies when staying with friends or ensure a smorgasbord of delights await guests when they come to stay. I also bake for charity events and the other night at 9.35pm, I remembered I had offered a cake for the coffee morning the next day…
Luckily, I have a well stocked baking cupboard, and with plenty of lemons in the fridge (I have been on a 9 day Cleanse, so the lemons were not required whilst Gin & Tonic was off my menu for the 9 day duration!!….) And who doesn’t love lemon cake right??!!
I often use a different recipe as I like to shake things up and experiment but this one was particularly moist (ewww, its that word!!!) and very tasty! It is incredibly easy to make as its a mix it all in one go kinda cake! (the all in one method) here goes the recipe everyone:
Ingredients (for the Cake)
200g Soft Butter
200g Caster Sugar
3 Large eggs, Beaten
200g Self Raising Flour
1 tsp Baking Powder
1 tsp Lemon Extract or 1 tbsp of Lemon Juice if you don’t have lemon extract
2 tbsp Lemon Curd
Ingredients (for the Drizzle)
80g Granulated Sugar (gives it that gorgeous slight crystalised crunch)
Juice of One and a half Lemons
- Place the caster sugar in a large bowl, and add the finely grated zest of 2 lemons and the softened butter. Give it a mix to ensure the zest is equally distributed
- Add the flour, baking powder, eggs, lemon curd and lemon extract or lemon juice, whichever you are using
- Beat the mixture for around 2 minutes until the consistency of the batter is smooth. Use electric mixer or spoon
- Spoon the mixture in to a greased and lined (900g) loaf tin
- Bake at 180C (160C Fan) or 350F, for around 40 minutes or until the cake is golden and has risen well. Use a skewer to ensure the cake is cooked in the centre; If the skewer is clean then the cake is cooked. If there is cake mixture on the skewer then leave loaf in the oven for a few more minutes and check again
- For the Drizzle – mix together 80g of granulated sugar and the juice of one and a half lemons
- Once the cake is fully cooked then use a skewer to pierce the cake all the way through, many times
- Whilst the cake is still hot, slowly pour over the drizzle and it will soak through the holes, and ensure your loaf is moist and zesty
Once the cake has cooled, it will be easier to slice. Delicious on its own or for extra indulgence, with a dollop of clotted cream and some raspberries. A great loaf to make for school fetes, if its your turn to provide the office cakes for cake day, to cheer someone up, or generally if you just want an easy but totally yummy cake/dessert, without having to do any icing!!