The sun’s rays streamed through the window of our living room and I stretched out on the couch like a cat, contemplating what I would do for the next couple of hours. It was Sunday afternoon and we weren’t due at a friend’s house for dinner for a few hours. I had two hours up my sleeve to kill. I pondered what to do… Online shopping? Nope. Organise upcoming holiday? Nah. Bake? Yes, BAKE! I would bake a cake to take as dessert. The sun must have gone to my head as the only cake I could imagine baking was… Sunny Lemon Drizzle Cake.
I picked up this fabulous recipe a few months back at Cookery School. It’s super easy, can be whipped up quickly, and tastes fantastic. It’s a light and delicate cake, and with the addition of the citrus lemon drizzle, it’s beautifully moist.
Here’s the recipe… I hope you enjoy it as much as I do:
2 large or 3 small eggs
4 ozs butter
6 ozs sugar
2 teaspoons baking powder
6 ozs flour
Rind of 1 lemon grated
Juice of 1 lemon
4 tablespoons of milk
1 cup icing sugar
4 tablespoons of lemon juice
Cream the butter and sugar together until light and fluffy.
Add the eggs and continue to mix well.
Then add the lemon rind and juice.
Lightly fold in the flour, baking powder and salt.
Gently mix in the milk.
Pour the mixture into a greased and floured loaf tin and bake for 30 minutes at 1700C or until a skewer inserted into the cake comes out clean.
Remove cake from oven.
While still hot, prick cake well with a skewer (I used a strand of uncooked spaghetti, because couldn’t find the skewer!).
Pour over the lemon syrup made from melting the icing sugar with the lemon juice over the stove.
Leave until fully cold before removing from tin.
It’s the perfect cake to have in the afternoon with your feet up and a cup of tea. If having it for dessert (as we did), team with a dollop of yoghurt or a scoop of vanilla bean ice-cream.