Lemon Drizzle Cake

The number of people learning about my blog is starting to increase so I am starting to feel a little pressure and excitement to get the good stuff up and build this gem which I am enjoying a lot! Easter Holidays have finally arrived and I intend to experiment a lot more over the next two weeks and of course share everything along the way! 

For this post I decided to go with a classic, Lemon Drizzle Cake. 

This cake is a hit with most people I know. It always goes down well for so many reasons. The cake is so light and incredible easy to make. You can adapt it and add some poppy seeds to give it a twist and seedy element. I like to keep it very simple and classic. 

This cake is so moist and light and can last easily up to 3-4 days in a airtight container if of course you actually manage to keep it hanging around for that length of time! 

Hope you enjoy! 

Lemon Drizzle Cake 

Ingredients: 

-Zest of 2 lemons 

-225g soft butter 

-225g caster sugar 

-225g Self-raising flour 

-1/2 teaspoon of baking powder 

-4 free range eggs

-1 teaspoon of lemon extract  

Lemon Icing: 

-Juice of 1 lemons 

-200g icing sugar sieved 

Method: 

Preheat oven to 180DC. Grease one 1lb loaf tin well with butter or sunflower oil. 

Beat the butter first until soft and creamy. Add in the caster sugar and continue to beat until smooth. Add in the lemon zest and each egg one at a time. Sieve in the flour and baking powder and fold into the mixture using a metal spoon. 

Pour the mixture into the tin and bake for 35-40 minutes until a skewer comes out clean. 

To make the icing: 

Sieve the icing sugar and add in the lemon juice. Whisk well to remove any lumps of sugar and stir until it makes a nice paste. You may need to add more sugar depending on how much juice was in your lemon(s). Once your cakes are out of the oven pour over the smooth lemon icing and let it sizzle into the hot cake.