A friend was hosting afternoon tea at her house last weekend, and I was wondering what to contribute to the spread. Eventually, I decided on a smoked salmon, cranberry Wensleydale cheese and rocket sandwich between Veda bread, as well as a simple and fail-proof lemon drizzle cake.
I don’t bake often, thus have diligently bookmarked all my recipes here on this blog – but I discovered last week while preparing to bake that I hadn’t been diligent enough for this recipe! So here is me rectifying this omission – I hereby present an easy lemon drizzle cake recipe, modified very slightly from Polly Shelby’s famous recipe.
- 110g (4 oz) butter
- 170g (6 oz) self raising flour
- 4 tablespoons milk
- 170g (6 oz) caster sugar
- 2 eggs
- lemon zest from 2 lemons
- juice from 1 lemon
- 3 tablespoons icing sugar (feel free to use granulated sugar instead)
- Preheat the oven to 180 C / Gas mark 4. Grease and line a 23x13x7cm cake tin.
- Beat the first 5 ingredients and the lemon zest together until smooth and creamy. The batter may be slightly thick – do not add more milk/eggs to it.
- Pour cake mixture into prepared tin and bake in the preheated oven for 40 to 50 minutes.
- Heat the lemon juice in the microwave for 30-45 seconds, and stir in the icing sugar.
- Use a skewer to poke poke holes all over the cake.
- While still hot in the tin, pour the lemon mixture over cake. (Alternatively, if lemon sauce is poured over cool cake, it gives a glaze to the top.)