When life gives you lemons – make Lemon Drizzle Cake!

19 Aug

You know how sometimes you’re strolling through the fruit and veg section at the supermarket and you notice something has been reduced, and your first instinct is to buy it because it’s cheap. Well, maybe it’s just me, but I always nab things that have been reduced, and ask questions later. Yesterday, I picked up a bag of unwaxed lemons for half the usual price, simply because they were close to their sell-by date. This is daft where lemons are concerned. I always find they last a lot longer than the supermarkets think they will. It’s good news for us, the consumers, though, and I immediately thought “Aha! Lemons! That means only one thing – Lemon Drizzle Cake!” Well, of course it can mean several other things too, but LDC has the edge on all other possibilities being a) inexpensive to make (especially with half price lemons); b) quick and easy; c) delicious. Basically, it’s the perfect cake and the best way to spend an hour or so on a rainy afternoon.

Here’s my recipe and I assure you it is so simple and so straight-forward, the most novice bakers among you will manage it with ease. Measurements will be in grams, but I shall work out conversions to ounces and also to cups and post them in the next few days under “Hints and Tips” .

You’ll need:
220 g Stork or butter – (see Hints and Tips)
220 g golden caster sugar (regular caster sugar is ok)
4 medium eggs
2 unwaxed lemons
220 g self raising flour
100g caster sugar – this is for the topping.

Line a loaf tin. Those ready-to-use liners are brilliant as are silicone molds. More about these in a later edition of Hints and Tips.
Pre-heat the oven to 180C/160C if using a fan oven/ gas 4.

Finely grate the zest of the lemons and set aside.

Now, beat the Stork (or butter) and the sugar together really well until creamy and pale. Quick to do in a food processor but totally do-able by hand.
Add the eggs, one at a time, and beat well after each one.

Sift the flour and add it all in one go and beat together.  Now throw in the lemon zest.

Stir into the batter and then pour the lot into your prepared tin or mold. Scrape down the sides of the mixing bowl and lick the spatula. If you have a friend round, let them lick out the bowl – they’ll love you forever.

Pop the tin into the pre-heated oven and ignore it for 50 minutes. While it’s baking, make yourself a cup of tea (optional) and prepare the drizzle. Squeeze the juice from the lemons and stir them into the 100g of caster sugar.

Remove the cake after 50 minutes and check for done-ness by inserting a skewer/toothpick (unused) or fine bladed knife. If no batter sticks to the skewer it’s done. As soon as you’ve taken out the cake, pop it on a cooling rack and immediately stab the top of the cake all over with a fork. This is fun.

Now pour over the drizzle, making sure it goes everywhere. It will sink into the warm cake and make a gooey, sticky, syrupy yumminess that is quite irresistable.

Wait, if you can, until cool, before cutting and eating. Share with your adoring family and friends.

If lemons are plentiful make a few cakes. Give them as pressies or wrap in two layers of cling film and foil (once cool) and freeze. Probably keeps for a few months if frozen but can’t say for sure. They never last more than a day in my house.LDC cooling in the tin


2 Responses to “When life gives you lemons – make Lemon Drizzle Cake!”

  1. Andrew August 23, 2011 at 1:08 pm #

    It was a delicious cake indeed but uh… Where’s the recipe?

  2. Pink Pumpkin August 23, 2011 at 5:16 pm #

    So glad you enjoyed it. Now just scroll up a little and you’ll find the recipe.

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