Lemon Drizzle cake

 

I took my first proper cake into work today: a lemon drizzle. This was the same cake as I did for a wedding a couple of years ago, (I never quite managed to blog that one...) so I was reasonably confident but you never quite know. It did seem to go down quite well though.

When making it, it seems like it's more drizzle than cake, so to say it's a moist slice, is an understatement. As someone in the team rightly pointed out though, that's the point! It's still retains a pretty good structure. The different drizzles, I think, give maximum penetration and using different types of sugars gives pleasing textural differences. Oh and it's unashamedly lemony!

Lemon drizzle cake recipe

Ingredients:

200g caster sugar

4 eggs

150ml sour cream

Zest 1 lemon

60ml lemon juice

150ml oil

200g plain flour

1.5tsp baking powder

0.5tsp bicarbonate of soda

Drizzle 1:

4tbsp icing sugar

45ml lemon juice

Drizzle 2: 

70ml lemon juice

Zest 1 lemon

80g demerara sugar

NB: One lemon has about 30ml juice

Method:

1. Line and grease an 8" cake tin and pre-heat the oven to 180°C.

2. Whisk the eggs and sugar together until pale and fluffy.

3. Add the sour cream, lemon zest, lemon juice and oil. Whisk together.

4. Sift the flour, baking powder and bicarb and fold in.

(NB. The batter will seem very liquid, but don't worry it'll be OK)

5. Bake for 45 minutes at 180°C

6. Whilst the cake is baking make the two drizzles by simply mixing together the ingredients until the sugar has dissolved.

7. Once the cake is baked, use a skewer to make holes all over the cake. 

8. Brush on drizzle 1 all over the top of the cake using a pastry brush.

9. Brush on drizzle 2, waiting for each stroke to be absorbed before adding more. This'll take some time.

(NB. It'll seem that there's no way the cake will take that much moisture - it will) 

10. Leave to cool. Unmould and devour.