image source bbc food
Last weekend I had family visiting and at 8:15am on Sunday morning, the instant I get up my sister is there saying “can we make bread and cake now”. Last time I visited her we made ginger cake but this time i’d run out of ginger (must remember to go to the shop for more) so a quick search for ingredients resulted in a lemon, so drizzle cake was on the menu for breakfast.
The basis to this is my basic sponge I use for a base for most recipes:
- 125g butter
- 125g golden caster sugar
- 1 egg (from happy hens)
- 125g self raising flour
- half tsp baking powder
Cream the butter and sugar, add the egg and mix, add the flour and baking powder and mix till light and fluffy
- Then grate in the zest of 1 lemon
Pour the mixture into a 2lb loaf tin lined with buttered grease proof paper. Bake in a preheated oven at 180 deg C for around 40 mins, when a knife comes out of the centre clean the cake is ready
Then came the topping, “no you done use icing sugar” says my sister and starts searching youtube for a recipe she’s used before. Ive not really bothered with lemon drizzle cake before because i couldn’t be bothered to heat up and make the sugar syrup but my sisters method is so much easier.
Put the juice of 1 lemon and 75g caster sugar in a mug and mix till mostly dissolved (and leave for a bit for it to dissolve more) then poke holes in the top of the cake and pour over the mixture so that it seeps in. Leave the cake to cool then eat.