Lemon Drizzle Cake

Lemon drizzle is one of my absolute favourites - the zing of the lemon, the crunch of sugar crust, the pillow soft sponge. I made this beauty as part of our VE Day celebrations, while dressed up in my favourite vintage-ish dresses, and before a lovely walk through the fields near our apartment.

This cake is a simple bake, traditionally made in a loaf tin, and requires no decoration - there is beauty in its simplicity! Feel free to add a handful of blueberries to add an extra little joy!

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Lemon Drizzle Cake:

Ingredients: 125g butter

125g caster sugar

2 eggs

125g self raising flour

3 lemons

3tbsp granulated sugar

Method:

1. Preheat the oven to 170ºC.⁠

2. Cream butter and caster sugar until light and fluffy.⁠

3. Mix in the eggs, and fold in the flour until combined.⁠

4. Add the zest of two lemons and the juice of half.⁠

5. Bake for 25-30 minutes until risen and golden.⁠

6. Combine the granulated sugar, and juice of the remaining 2 and a half lemons to make a light syrup - do not worry if it is still a bit grainy; this will make a lovely crunch on the top of the cake!⁠

7. Leave the cake to cool in the tin for 5 minutes, then drizzle with the syrup.⁠

8. Leave until completely cool; then serve with a lovely cup of tea, or a nice cold glass of Pimms!⁠

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Please don't forget to share your pictures of your bakes - I'm @misshelensbakes on Instagram and Twitter, and would love to see what you make!

Happy baking!

Miss Helen x