Lemon Drizzle cake is one of my all time favourites and this is such an amazing recipe.
1 1/2 Lemon juice
1 Lemon zest
225g Caster Sugar
225g Self raising flour
Another 80g Sugar
To start with mix the butter and the sugar together in a bowl and then sieve the flour into the bowl as well. I then add one egg at a time and stir it into the mixture until is forms a light colour. I have used en electric hand whisk to do this and to make sure the butter is all mixed in smoothly, then add the lemon zest to the mixture and stir in.
I then take some grease proof paper and line the baking tray so that the mixture doesn’t stick to the tin. Once the mixture is spooned into the tin, I place into the oven at 180degrees and leave to cook for 50 minutes.
To check the cake is baked all the way through, use a skewer and put it into the cake and if it comes out clear it should be cooked the whole way through. Once this is done leave the cake to cool until it feels warm to touch.
Whilst this is cooling, mix the 85g of sugar and the lemon juice together. Spike over the top of the cake creating small holes into the top of the cake so the juice can sink in. Then pour the lemon and sugar mix over the top of the cake and then leave to cool completely which will create a sugar coating over the top making the finished cake sweet and delicious!