Classic Lemon Drizzle Cake

I don't know about you but I like the idea of a "no fuss" bake. I'm the kind off baker that likes to throw everything together and give it a good mix. I do however think it is important to measure out your ingredients!

To those who saw my Instagram post I thought I would pop the recipe on my blog page so you can all enjoy this Lemon Drizzle loaf.

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Ingredients for the cake:

225g Unsalted butter

225g Caster Sugar

225g Self raising flour

4 eggs

1 Finely grated lemon

1 Half of a large lemon for juicing

Ingredients for the Lemon Drizzle:

2 Lemons

90g Caster Sugar

Decoration:

1 Small Lemon

2 Table Spoons Lemon Juice

Fondant flowers (optional)

Method:

1. Mix together the unsalted butter, caster sugar and flour. Gradually add the 4 eggs one by one until you are left with a light smooth cake batter.

2. Line a loaf tin 8x21cm or around this size. TOP TIP: it is time consuming but for the best results when getting the cake out of the tin when baked, cut the greaseproof paper to fit the loaf tin perfectly.

3. Pre heat the oven for 180/ fan 160C/ gas 4

4. Finely grate one lemon and add the rind into the cake batter, stir in to ensure that all rind is distributed.

5. Squeeze the juice from one lemon and add to the mixture ensure that this is thoroughly mixed into the batter. At this point I would taste test to ensure the flavour is to my preference.

6. Pour the batter into the loaf tin. Ensure that the tin is completely lined with greaseproof paper for ease when removing the cake from the tin. Leave to bake for 40-45 minutes until golden brown, use a skewer to check when the cake is cooked through, no batter should be left on the skewer.

7. Whilst the cake is cooling it is time to prepare the glaze. Squeeze the juice from 2 lemons and add to the 90g of caster sugar, mix together. For best results - whilst the cake is in the tin use the skewer to create small holes in the loaf and pour the glaze over the top of the loaf, this will help the distribute the flavour evenly.

8. Leave the loaf to completely cool before removing from the tin.

Decoration (optional):

1. Slice the lemon into 0.5/1cm slices, if the slices are too thin they will break when being cooked in the mixture.

2. In a pan add 1 cup of caster sugar 2 tablespoons of lemon juice and fill the pan 3/4 full. On a medium heat stir the sugar, water and lemon juice together until the water has dissolved.

3. Once the sugar is fully dissolved add the lemon slices, leave to simmer turning every so often for approximately 15 minutes, or until the lemon slices appear glass like.

4. Take off the heat and add too the top of the loaf.

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And that is it! This is loved by so many of my friends and family, hopefully yours will too. Please message me with your creations or send me photos on Instagram @yourebakingmyheart.