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IN THE KITCHEN | LEMON DRIZZLE CAKE


Like bees on a honey pot. That's the best way to describe the reaction to this lemon-drizzled sweetness. As soon as this cake was cooled and brought to the table, it vanished within seconds into happy, chattering mouths.

I have been holding out on this recipe for a while now. It's one of those moments that I'd like to keep to myself for as long as I can. The way I always wanted Harry Potter to be just my discovery.

But I caved in and decided that happy discoveries need to be shared with everyone. The recipe is effortlessly simple and absolutely ancient.

You start with a basic sponge and then drizzle it in lemon haven.


LEMON DRIZZLE CAKE

 You need
  • 1/2 cup butter
  • 1/2 cup castor sugar 
  • 2 eggs
  • 1/2 cup flour
  • 1 tsp baking powder 
  • 2 tbs milk

For the drizzle
  • Juice of 1 lemon
  • Icing sugar 

 Method
  • Preheat the oven to about 180ºC. 
  • Beat together the butter and the sugar until pale and creamy. Add all the eggs, one at a time, slowly mixing through. Sift in the flour and the baking powder and mix well until combined. Add milk if the mixture is too thick. 
  • Line a loaf tin with greaseproof paper and then spoon in the mixture. Level the top with a spoon. 
  • Bake in the pre-heated oven for about 35 mins, or until golden brown and springy to the touch. Bake until a thin skewer inserted into the centre of the cake comes out clean. 
  • Allow the cake to cool while you prepare the drizzle. Mix together the icing sugar and the lemon juice, doing so in small quantities to check the consistency. You'd want a thick flowing consistency to the drizzle. 
  • Prick the warm cake all over with a skewer or fork, then pour over the drizzle – the juice will sink in and the sugar will form a lovely, crisp topping. 
  • Leave in the tin until completely cool, then remove and serve. 
  • I am sure this cake keeps for long in an air-tight container, but it has never really lasted in my house for more than a day.

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