Friday, 14 June 2013

Lemon Drizzle cake

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My dad loves to bake. And his favorite cake to bake is Lemon drizzle cake. This I suspect is because he is french. This zesty sponge has its roots from France and is a french tea time classic.

While at home, dad moaned that there were no cakes in the cupboard nor did he have time to rustle one up himself (the lawn just had to be done). So, glancing at the fruit bowl, eyeing the lemons and grabbing some eggs from the egg basket I popped on a pinny and quickly made a very drizzly lemon drizle cake up.

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It's very easy to make and with its crunchy drizzle on top, a few flowers scattered at its base and placed on a rustic bread board, it can be a perfect tea time statement.

It starts with a basic sponge:

6 oz flour
6 oz sugar
6 oz butter
3 eggs


3tbsp milk
zest of two lemons

And for the drizzle
150g icing sugar
juice of one lemon

  1. Set your oven to 180 degrees celcius. Simply add all your cake ingredients together and form a cake batter 
  2. Place in a lined loaf tin and pop into the oven for 20-30 minutes
  3. When the cake is ready, turn it out onto a cooling shelf. Set to work immediately on the drizzle, heating the sugar and lemon juice on a low heat until it forms a syrup
  4. Pour over your still warm cake and keep spooning the syrup all over the top untill it begins to cool and form that lovely crunchy layer

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