As summer is almost here it is time to make some lighter more summer-appropriate recipes, lemons are very fresh and definitely good for the summer time as they are also packed with vitamin C. This Lemon Drizzle Cake would be great with a warm lemon curd.
Lemon Drizzle Cake
225g unsalted butter softened
225g caster sugar
Zest and juice of 1 lemon
225g self-raising flour
For the icing
Juice and zest of 1 lemon
150g icing sugar
1. Pre-heat the oven to 180C/fan 160C/gas 4, and grease and line a bread tin.
2. Cream together the softened unsalted butter and caster sugar until creamy, then gradually add in the eggs, one at a time, mixing well after each addition.
3. Sift the self-raising flour into the wet mixture, then add the finely grated zest of a lemon and mix well until combined. then spoon in the mixture and level the top with a spoon.
4. Spoon the mixture into the loaf tin, and tap the tin against a work surface to create a flat top to the mixture. Bake for 45 to 50 minutes until a skewer or knife inserted into the centre of the cake comes out clean.
5. Place the cake still in the tin on a wire cooling rack. Meanwhile, mix together the juice and zest of a lemon and 150g icing sugar in a bowl to make a drizzle. Be sure to set aside some lemon zest for decoration.
6. Once the cake has cooled completely prick a few holes in the top with a fork and pour the drizzle onto the cake, this will create a crisp topping and will soak slightly into the cake giving it a further lemony flavour. Sprinkle some lemon zest evenly over the top for decoration.
7. Cut into slices and serve, I found this cake lasts around 3-4 days.