Luscious Lemon Cake recipe
PUBLISHED: 11:28 17 September 2014
I always knew this as my Auntie Sue’s ‘Luscious Lemon Cake’, but most folks call it Lemon Drizzle Cake, the name is irrelevant, it’s truly scrumptious!
225g/8oz Slightly salted butter, softened, or margarine
225g/8oz Granulated sugar
4 Free-range medium eggs
Finely grated zest of 1 lemon
225g/8oz Self-raising flour
Possibly a drop of milk
For the drizzle topping
Juice of 1 lemon
75g Caster sugar
(Or enough sieved icing sugar, this depends on how juicy the lemon is, to make a soft iced glaze for the cake, and top with jelly sweets.)
Pre-heat oven to 180C/Fan 160C/gas mark 4. Line a loaf tin (8 x 21cm) with greaseproof paper, or baking parchment.
1. Beat together the butter, or marg., and sugar until pale and creamy, then add 4 eggs, one at a time, slowly mixing in.
2. Sift in the flour, then add the finely grated zest of 1 lemon and mix until well combined, if needed add a splash of milk to loosen the mixture to a dropping consistency. Spoon the mixture into the tin and level the top with a spoon.
Bake for 45-50 minutes until a thin skewer inserted into the centre of the cake comes out clean.
While the cake is cooling in its tin, mix together, well, the juice of 1 lemon and 75g caster sugar to make the drizzle. Prick the warm cake all over with a skewer or fork, then pour over the drizzle, the juice will sink in and the sugar will form a lovely, crisp topping. Leave in the tin until completely cool, then remove and serve. The cake will keep for several days in an airtight tin, but I bet it won’t last that long!