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!
Lemon Drizzle Cake:
Ingredients: 125g butter
125g caster sugar
125g self raising flour
3tbsp granulated sugar
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!
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!
Miss Helen x