Lemon Drizzle cake

Well winter has truly arrived in all its miserable glory. Don’t get me wrong I love Christmas but I don’t love the cold, dark and dreary evenings. Today I decided I wanted a slice of summer back – hence the sunny lemon drizzle cake! This is one of my go to recipes as it is quite quick to whip up and it is so light and fluffy.

Ingredients:

200 g butter

250 g caster sugar

3 eggs

Zest of 2 lemons

250g self – raising flour

½ tsp baking powder

100ml milk

Syrup

100g caster sugar

Juice of 2 lemons

Method:

Preheat the oven to 190c and line a 10“ cake tin with grease proof paper.

Beat the eggs and 250g of the sugar together until pale and fluffy. Add in the zest of the lemons at this point. This is because fat carries flavour, meaning there will be a more intense lemon flavour if added into the butter than if added in at a later stage.

Next add in the eggs, one at a time until the mixture is smooth and lump free. Sieve in the flour and baking powder and beat for a minute. Finally add in the milk and mix together. Scrape down the edges of the bowl, making sure the batter is fully incorporated.

Place into the lined cake tin and bake for 40 – 45 minutes or until it is golden brown, and a skewer comes out clean. Meanwhile make the syrup by putting all the ingredients in a saucepan and bringing to the boil. Once the cake comes out of the oven poke holes in it with a kebab stick and then pour the syrup over it, this will allow the cake to absorb the lovely zesty syrup flavour.