Today was a pretty drizzly bank holiday Monday, so I made lemon drizzle cake – geddit?!
This is a recipe from a book my nan gave me – ‘Grandma’s Best Recipes’. And it is yum, yum, YUM.
To make this yourself, here’s what you will need:
- Greaseproof paper, or butter for greasing
- 200g plain flour
- 2tsp baking powder
- 200g caster sugar
- 4 eggs
- 150ml soured cream
- grated rind of 1 lemon
- 4 tbsp lemon juice
- 150ml sunflower oil
For the syrup:
- 4 tbsp icing sugar
- 3 tbsp lemon juice
1. First of all, put on your baking soundtrack, or borrow mine…
2. Next, pre-heat the oven to 180*c/350*f/Gas Mark 4 and grease or line an 8inch loose bottomed round baking tin. (I don’t have one of these so I used a loose bottomed brownie dish… which did result in my cake being a little bit flatter than it’s meant to be).
3. Sift the flour and baking powder into a bowl and then stir in the sugar.
4. In a separate bowl, whist the eggs, soured cream, lemon rind, lemon juice and oil together.
5. Pour the egg mixture into the dry ingredients and mix well until evenly combined.
6. Pour the mixture into the prepared tin and bake in the oven for 45 – 60 minutes, until risen and golden brown.
We’re not finished yet! So put on another song…
7. Next, you need to make the syrup, and try to avoid eating it all (the biggest challenge). Mix the icing sugar and lemon juice in a saucepan and stir over a low heat until it starts to bubble and turn syrupy and translucent.
8. As soon as the cake comes out of the oven, prick holes all over the top of the sponge and brush the syrup into the cake whilst it’s still in the tin. Leave the cake to cool in the tin to allow time for the sponge to absorb the syrup.
Ok, now you can sit down and wait for the cake to cool before devouring it all in one sitting. Yummy.
Enjoy! Marie x