This week’s post is taking a step back from Christmas- but don’t worry, there’ll be Christmas bakes coming throughout next week. This week I have made Lemon Drizzle by the request of my lovely cousin who I am going up to Manchester to see this weekend. with the blog well and truly kicked off, whenever I have a chance to bake for someone else, especially close family and friends, I do! (it’s also very hard to get away with no baking!)
As always this is a cake for anyone of any level! No icing also makes it incredibly easy. I love doing a loaf tin bake sometimes, especially after a very long week. It’s usually just a matter of throwing the ingredients into a bowl and whizzing them up.Accidently inspired by Jamie Oliver’s new book this cake only had 5 ingredients. (I didn’t realise this until halfway through baking). Therefore, there really isn’t any excuses for this one. Family round for a cuppa tea? No problemo! Need to occupy the kids with an easy bake? You’ve come to the right place! This literally only took me 25 mins max to get in the oven, so I’d say overall this shouldn’t take you any longer than an hour and a quarter from start to finish. Stress-free, hassle-free, and hardly any washing up. Not to mention it tastes delicious.
If you don’t have loaf tin cake cases just line the tin with baking paper, it’s the same concept! The recipe was adapted from Good Food. Next week Christmas posts will be on their way for mince pies and one which is yet to be decided. Have a lovely week.
- 225g Caster Sugar
- 225g Softened Unsalted Butter/Margarine
- 4 Eggs
- 225 Self Raising Flour
- Zest of 1 Lemon
- 1 1/2 Squeeze Lemon Juice
- 85g Caster Sugar
- Preheat the oven 180 degrees, line a loaf tin (8x21cm) with baking paper or with a loaf tin cake case
- In a large bowl cream together the butter and sugar using a spoon or electric whisk until well combined and pale.
- One at a time beat in the eggs ensuring they are well mixed in
- Sieve the flour into the bowl and pour in the zest of a lemon. Mix/Whisk well.
- Pour into the tin and bake for 45-50 mins. To check its cooked put a skewer through- if it’s clear, it’s done.
- Take the cake out and whilst its cooling a little make the drizzle: mixing the lemon juice and sugar well.
- Prick holes into the cake using a fork.
- Pour the drizzle on the cake whilst it is still warm, the heat alongside the holes will make it soak in. Pour on evenly and a little at a time giving it time to soak in.
- Leave to fully cool down before serving with a cuppa.