Lemon Drizzle Cake

I can’t take credit for this, the recipe comes from Mary Berry. Sometimes if something is perfect you shouldn’t mess with it.

It’s an incredibly easy cake to make and perfect with a cup of tea or coffee. I also like it as a dessert with ice cream or custard.

I’ve tried a pink grapefruit version of this and it was a really nice change, but either one is delicious.

Ingredients

For the cake

175 Grams Self raising flour

175 Grams Butter (softened)

175 Grams Caster sugar

3 Eggs

3/4 Tsp Baking powder

Zest of one lemon

For the Icing

100 Grams Caster sugar

Juice of one lemon

Method

  1. Sift the flour and sugar in to a bowl and add the other cake ingredients
  2. Pre heat an oven to 180 degrees, line a loaf tin with baking paper
  3. With an electric whisk, whisk all the ingredients together for 5 minutes until fully combined
  4. Transfer the mix to the loaf tin and bake for 40 minutes
  5. Mix 100 grams of caster sugar with the juice of one lemon to make the icing
  6. When you have removed the cake from the oven, pour over the icing while the cake is still warm
  7. Allow to cool before serving

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