Tuesday, 6 September 2016

My favourite weekend lemon drizzle cake recipe

This isn't made of quinoa, and it definitely isn't sugar free - but I promise you, it's good. Sometimes all you need is a good slice of cake, especially on a weekend, and this lemon drizzle one is a favourite in my house.
I am pretty healthy during the week - although I did just eat a plate of french fries. EXCEPT for that, I usually steer clear of really sugary snacks because they just make me even hungrier. But on a Saturday afternoon when you're having a cup of tea back home with the family, cake just does the trick. I've been making this one for years now, and I get a request to make it at least once a month.

If you fancy giving it a go, it's super simple. Here's how...

// WHAT YOU'LL NEED //

-175g butter
-175g caster sugar
-3xeggs
-175g self raising flour
-2tsp baking powder
-Grated peel from one lemon, and juice from half a lemon
FOR THE SUGAR SYRUP
-3tbsp caster sugar
-Juice of 1 small lemon


Grate the rind of one lemon and put it to the side. While you're at it, squeeze the juice from one half of the lemon and put it in a little bowl. You'll need both of these to add to the mixture in a minute.
OH and preheat the oven. That's always good. You want it at about 180(can't find the degrees symbol)C, and a little less if your oven is a fan, or like mine, seems to work one two setting - fecking BOILING, or cold.



Melt the butter in the microwave a little 'till it's soft. Or forget to take it out, so it's basically just melted (ups). Add the sugar and mix it together. You can go ahead and throw in the zest now, but not the lemon juice, or it'll split.


Once that's all stirred, tip in the flour and baking powder (I honestly never sieve it), and also the lemon juice. Go ahead and mix the eggs in here as well. If the mixture looks like it's splitting, just add a little more flour and mix it in with the eggs. You can totally bring it back.

Yes that is a fish on my finger. Don't ask (tequila).

Grease a medium-sized rectangular tin with butter. You can line it, but life is short, so I don't. Also it's just a major ball ache. Buttering the sides means it's unlikely to stick. If it does, SORRY. Even it out so the thickness is kind of the same all round. Then shove it on the lower shelf in the over. 


Depending on how hormonal your oven is, it should take about 20-25 minutes to cook. You can easily check though because it'll look nicely golden on top, and if you stick a skewer through it, it should come out clean - not batter-y.


While that's cooling a little, mix your lemon syrup topping together. Spoon or pour it all over the cake while its in the tin, and then cut it up into even squares. I like to eat this while it's still warm, but it's good cold too. 




ENJOY! And if you feel like trying it out and sharing your pictures with me, I'm on Instagram @zoes.101 xxx
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