“Lemon Cake? There’s no lemon on this blog as yet!”
Is what I imagine you are thinking. Truth be told: Lemon is my favourite flavour. In food. In desserts. In fact just gimme a plain lemon and I’ll be happy (seriously)!
Lemon drizzle cake. Light sponge, soaked in lemon juice. Covered in a crunchy sugar crust. ‘Nuff said.
- 100g soft margarine
- 175g sugar
- 2 large eggs
- 175g self raising flour
- 1tsp baking powder
- 2tbsp milk
- 2tbsp lemon juice
- finely grated zest of 1 lemon
- Juice of 1 lemon
- 100g sugar
- Preheat the oven to about 160-180C (depending on the power of your oven). Grease and line your preferred tin of choice with baking paper (I used a loaf tin this time).
- Whisk the margarine and sugar until light and fluffy.
- Add the eggs one at a time.
- Sift the flour and baking powder into the mixture. Add the milk, lemon juice and lemon zest.
- Fold the mixture until it has just combined.
(Science bit: the more you mix the batter, the more gluten is released – which makes the cupcakes chewy. BAD. So try to mix it as little as possible.)
- Pour the mix into the prepared tin, and place it in the pre-heated oven for about 35-40 minutes, or until it starts to shrink away from the sides, and springs back when lightly touched with a finger.
- While the cake bakes and makes the house smell delicious, you can make the crunchy sugar crust. Mix the sugar with the lemon juice until it has nicely blended.
- Take the cake out of the oven. Whilst it is still hot – pour the lemon paste over the top, and leave it to cool in the cake tin.
- Once the cake is cool, carefully remove it from the cake tin, and remove the baking paper.
- Make a cup of tea. Slice a few generous chunks of cake. And relax.