Lemon drizzle cake is my favourite sweet treat. It’s the cake by which all bakeries and teashops are judged – it’s the spaghetti bolognese of the cake world.
I’ve never once even considered making one myself until now. I’m not sure if I was concerned it would be beyond my limited baking skills, or the result just too disappointing.
Last weekend a friend made two outstanding lemon drizzle cakes for a birthday party and persuaded me that this was the easiest crowd-pleaser, even for a non-baker like me. She had the recipe memorised. I couldn’t wait to try it out.
Bloody pleased I did.
Here it is:
- 250g Stork (they don’t call his margarine anymore, but that’s what it is!). My friend insists it has to be Stork if you want a really soft, moist cake.
- 250g caster sugar
- 250g self-raising flour
- 4 large eggs
- 3 lemons
- Approx 2 dessert spoons of caster sugar for the glaze
Preheat the oven to 160 degrees. Grease a rectangular cake tin with softened butter or Stork. Combine the Stork, caster sugar and self-raising flour in a large mixing bowl with a wooden spoon. Add one egg at a time to the mixture until you have a thick batter – like this:
Add the zest of all 3 lemons and about 3/4 of the juice to the batter. Leave the remaining juice to one side. Pour the mixture into the cake tin and bake in the oven for 45 minutes.
While the cake is in the oven, heat the remaining lemon juice – the lazy way is to put it in a glass jug and microwave it for about 40 seconds. Then add two dessert spoons of sugar and stir it until the sugar has dissolved. Taste it. It should be sweet and syrupy. You may need to add more sugar, or more lemon juice depending on how sweet you like it.
The cake is ready when the top is a golden brown colour, the cake has risen and there is a crack through the middle – like this:
Pour the sweet syrup over the top of the cake, slowly and evenly. The mixture will seep right through the cake. Leave it to cool completely before turning it out onto a plate.
Easy, quick, impressive and completely scrumptious. I challenge you to bake this, go on, you won’t regret it. Vx