On Monday I was discussing with my work colleagues about how I have lots of lemons at my house. I bought them to make limoncello with but never got round to using them so I was said how I was thinking of making a nice sharp lemon curd.
Being the wonderful friends they are, they said I should make a lemon drizzle cake for them. It would help me by using up the lemons and they would be very nice and eat it for me.
For some reason I have never made a lemon drizzle cake before, even though it is very simple and I have eaten lots of lovely versions.
So this recipe is for you Gemma and Natalie.
Use the recipe from Lemon Meringue cake here for the sponge
Juice of 1 lemon
Enough icing sugar to make a runny sauce
Tbsp Caster sugar
Create the sponge mix following the recipe.
Instead of putting the sponge mix into two seperate cake tins, put into one 8″ square tin lined with non-stick baking parchment instead.
Bake in the oven on Gas mark 4 for approx. 40-45 minutes – test to see if it bounces back or a skewer comes out clean.
Put onto a cooling rack and cool for 10 minutes.
Whilst the cake is cooling make the drizzle by mixing the lemon juice mixed with enough icing sugar to make a runny sauce.
Poke holes into the top of the cake whilst it is still warm and drizzle with the icing.
Dont worry if seems to go translucent and dribble down the side of the cake, this is all part of the appeal – its a tasty cake but not the prettiest!
Once the icing has been poured on the cake, sprinkle with the caster sugar and leave to cool.