One of August’s aims was to make a lemon drizzle cake for my husband. I made one, then made another as they’re that good! The best part is the crunchy topping that’s tangy and sweet at the same time. I got this recipe from my father-in-law who is a great baker as well. I don’t know where he got it! But seriously, you need to try this.
Pre-heat your oven to 180º/160º fan/350f. Line a 2 lb loaf tin with baking parchment.
225 g self-raising flour
225g caster sugar
225g salted butter
zest of 1 lemon
For the topping:
juice of 2 lemons
85g caster sugar
Firstly, cream the butter and sugar until light and fluffy. Beat in the eggs, one at a time. Then sieve the flour in, add the lemon zest and combine gently. Pour mixture into the loaf tin and pop in the oven for 50 minutes (although mine actually took 1 hr 10 minutes).
Whilst the cake is cooling in the tin, mix the lemon juice and sugar together to create the topping. Prick the top of the cake all over with a skewer and then pour over the lemon juice/sugar mixture. Leave to cool in the tin.
That’s it! Very straight forward and so tasty. The lemon juice/sugar topping is the best part. Serve in slices and, paired with a cup of tea, is the perfect afternoon treat.
Have a go and let me know!