Beautifully Simple Lemon Drizzle Cake.

This simple recipe sums up everything I love about baking. With an easy method, and simply ingredients, this cake is perfect with a cup of tea and a friend to natter with. This recipe is one that I have adapted from a number of recipe books to make perfect for me. Equipment wise a loaf shaped tin is the best for me. Give this a go and let me know what you think, even if you consider yourself very much a novice (much like me!). Family and friends will love this fresh cake and would definitely win you some brownie points!!

Ingredients. 

170g Self Raising Flour,

170g Caster Sugar,

170g Unsalted Butter,

3 Medium Eggs,

The rind of 2 lemons,

1tsp Baking Powder.

For Drizzle,

The juice of 3 lemons.

170g Icing Sugar.

Method.

1.) Firstly, preheat your oven to 180 degrees, or gas mark 4.

2.) Next, cube your butter so that its easier to cream. Add the sugar to the cubed butter and cream together. This creaming method will change the colour of the butter from yellow to white, and make a smooth creamy mixture.

3.) Beat your 3 eggs together in a separate bowl. Slowly pour the eggs in to your creamed butter and sugar. Do this slowly, adding a small amount at a time. This will prevent the mixture splitting and looking like scrambled eggs! The mixture will look extremely smooth.

4.) Sieve the self raising flour in to the bowl with the mixture. Add the teaspoon of baking powder and the lemon rind. Fold the flour in to the mixture, this will trap the air and make the cake light. Ensure however, that all the flour is folded in. 

5.) Grease your tin with leftover butter. Make sure to get in all the corners and curves, it's such a shame when half of your beautiful cake is stuck to the sides of the tin! 

6.) Put your cake in to the oven, and set a timer to 30 minutes. Enjoy the smell of baking as it floods throughout your house.

Whilst your cake is baking, its time to make the drizzle!! 

The drizzle is soooo simple to make but enables your cake to be beautifully moist and sweet.

Simply mix the juice of 3 lemons with your icing sugar!
If this drizzle doesn't feel thick enough, add some more icing sugar. However, remember that this drizzle will soak in to your cake, so you don't want it too thick. 

7.) Half an hours gone already?! Stick a skewer in to the middle of the cake, and if no batter or residue is on the skewer, your cake is done!! If there is a bit of batter on the skewer, bake again for 5-10 minutes and test again.

8.) Transfer to a plate, and while still hot poke holes all the way through the top of the cake to just before the bottom with the skewer you just used. Repeat evenly over all of your cake.

9.) Spoon your drizzle over the holes, while the cake is still hot.

Now enjoy! I love this cake both hot off the press and cold when comfort is needed. It's beautifully indulgent and I really hope you like it. 

I'd love to see pictures of yours?
Thank you for reading,

Ellie xx