Baking: Lemon Drizzle Cake

I was in the mood for baking this Sunday, so decided on a lemon drizzle loaf. No reason why apart from the fact it's completely delicious! Keep reading for a step-by-step of the recipe I used.

So first off for the cake you will need:

• Loaf tin (8x21cm)
• Greaseproof paper
• 225g unsalted butter
• 225g caster sugar
• 4 eggs
• 225g self raising flour
• Grated zest of 1 lemon

For the lemon drizzle topping you will need:

• 85g caster sugar
• Juice from 1 1/2 lemons

So once you have your ingredients you are ready to go. Start by pre heating the oven to 180C (fan oven) and grease and line your baking tin.

• First you need to beat together the butter and sugar in a bowl until light and fluffy. I use an electric whisk for this, but by all means beat by hand (I just can't guarantee you will have an arm left at the end…)
• Next you need to beat the eggs in one at a time, making sure you scrape the edges of the bowl as you go
• Then you need to sift in the flour and fold in by hand (over mixing the flour might not make it rise as well)
• Next grate in the zest of one lemon and mix well
• Then you need to put the mixture into your baking tin and place in the oven for 45-50 minutes until you can put a skewer in the middle of the cake and it comes out clean

Once your cake is out the oven you need to make the lemon drizzle straight away. To do this you simply mix the sugar with the lemon juice. Then you need to make holes all over the cake with a skewer or fork and pour the drizzle over the cake. Don't worry, it does look like you might drown the cake in liquid but it does all sink in. 

Leave the cake to cool completely in the tin and then turn out and serve.

And that's it, it's as easy as that! 

Megan x