To use up a few leftover lemons from the farmer’s market, we decided to make a lemon drizzle cake. The cake’s lemony tanginess cut through the sweet taste of the cake and the syrupy top. The dense and crumbly texture of the cake made for the perfect afternoon loaf, filling and delicious. A delight to the eyes, this simple cake is best served with raspberries and your favourite blend of tea for an complete afternoon tea.
Lemons are one of the healthiest citrus fruits, low in calories and containing no cholesterol or saturated fat. They are a fantastic source of vitamin C, containing around 88% of your recommended daily intake, and it also contains anti-oxidants to delay aging and cell damage.
The cake itself is very simple to make; one only has to mix the ingredients together, spoon it into a loaf tin and bake for 40 minutes. Even including the baking time, the cake can be made in well under an hour; perfect for a quick treat during a hectic week.
Lemon Drizzle Cake (adapted from Mary Berry)
- 2 lemons, zested and juiced
- 3 eggs
- 170g of self-raising flour
- 170g of castor sugar
- 170g of softened butter
- 110g of icing sugar
- 1 tsp of baking powder
- Preheat oven to 180ºC.
- Combine the lemon zest, eggs, flour, castor sugar, butter and baking powder in a large bowl and mix until incorporated.
- Spoon the mixture into the tin and bake for 35-45 minutes, or until golden brown and a tooth pick comes out cleanly.
- While the cake is baking, make the drizzle by combining the icing sugar with the lemon juice and mixing until it forms a thick syrup.
- After the cake is taken out of the oven, pierce it on the top a few times then pour the drizzle on.
- If you want the drizzle to be thicker or thinner, increase the amounts of icing sugar or lemon juice respectively.