Friday, 22 January 2010

Lemon drizzle cake

This has been known to make grown men cry. And salivate at the same time. It's quite exciting.

225g unsalted butter, softened
225g caster sugar
4 eggs
finely grated zest of 2 lemons
225g self-raising flour

For the lemon syrup:
2 lemons' worth of juice
Enough sugar to stop you knocking your head off the ceiling - about 100g.

Heat oven to 180 and prepare a loaf tin or silicone mould.

Cream the butter and sugar together til they're pale and fluffy and then, then add the eggs, one at a time. Fold the flour in and then the lemon zest.

The cake should take about 45-50 minutes to cook but do check in a bit earlier if it's a fan assisted oven. A skewer should come out clean.

While the cake is still warm, prick it all over with the skewer and pour about half the syrup in, then leave it about 20 minutes and do it again. You should get a good lemony sugary crust on top, a soggy lemon cake that makes your teeth itch, and a request for another loaf :)

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