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
For the drizzle
Method
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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