OMG! Lemon drizzle cake

I made this lemon drizzle cake following one of Nigella Lawson’s recipes.  Only after devouring it I wish this recipe was mine.  But it is way too good not to share.  I was also lucky to get feedback on how it had turned out by my fellow mummies and daddies at my baby’s music class where I took some to sample! All I can say is that I went into the class room with a whole cake and I came out with nothing but crumbs in my cake tin!  So I guess it was alright lol!

These ingredients are so already sitting in your fridge, pantry, cupboard! please I urge you to reach out for them now and bake this superb cake! Hope you are all enjoying the weekend!   Also I was inspired to write about this particular cake by my teenage cousin who this morning baked a lemon drizzle cake for his family.  I hope my sons will love baking too and I will get treated like that in the future!

INGREDIENTS

125g unsalted butter
175g caster sugar
2 large eggs
zest of 1 lemon
175g self raising flour
pinch of salt
4 tbsp milk
23x13x7cm loaf tin buttered and lined

For the syrup
juice of 1 ½ lemons
100 g icing sugar

For the glaze
juice of ½ a lemon
150g icing sugar

METHOD

1. Preheat your oven to 180ºc/ 350ºf/gas mark 4. Butter and line your loaf tin.
Cream together butter, sugar, eggs and lemon zest, beating them in well. Slowly fold in the flour and the salt, mixing thoroughly and then add the milk. Spoon the batter into your prepared tin and bake for 45 mins or until a skewer comes out clean

2. To make the syrup ~ Put the lemon juice and icing sugar into a small saucepan and heat gently until the sugar dissolves completely

3. As soon as the cake is out of the oven, puncture the cake all over with a skewer and pour over the syrup, this way the syrup will seep into the cake. Leave the cake to cool completely before removing it from the tin

4. To make the glaze ~ Combine the lemon juice and icing sugar until it is a smooth white paste, add a little more icing sugar if needed. Make sure your cake is completely cool before drizzling with the glaze

Recipe taken from “The extraordinary art of cake”