Let them eat cake, Lemon drizzle cake

It’s never been proven that Marie-Antoinette actually said this and even if she did is was more than likely that she was talking about brioche and not cake, but I still like it enough to use it for a title for this recipe.

Lemon drizzle cake was one of the first cake I cooked at home for my family and this recipe is the same one that I have been using all these years. For me it is one of the most simple recipes that produces the best results time and time again. It is the most delicious, moist, sweet and sharp, zesty tasting cakes that I make. It’s really quick to make and putting them in these individual cake moulds makes them just right for afternoon tea.

200g soft butter

250g caster sugar

zest of 2 lemons finely grated

250g self raising flour

3 eggs

½ tsp of baking powder

100ml of milk

Make sure the eggs and milk are both at room temperature (to make this recipe use the all-in-one method, if the milk and eggs are cold it will make the butter hard and mixing too difficult) and place all the ingredients in a mixer and mix on a low speed until all ingredients are incorporated. Divide the mixture into 6 individual loaf moulds (I got mine at www.lakeland.co.uk product code 19701) and bake in a pre-heated oven at 180c for 30 minuets. Insert a cocktail stick into the center and if it comes out clean then the cake is cooked.

For the topping

The juice of 3 lemons and the zest of 1

100g caster sugar

When the cakes are cooked boil up the syrup and stab each cake 6 or 7 times with a cocktail stick. Then spoon the hot syrup over the cakes until it is all absorbed. Enjoy with a hot cup of tea and friends.

#cake #lemon