lemon drizzle cake
- 170g butter, softened
- 170g caster sugar
- 3 eggs, room temperature and free range
- 1 tsp pure vanilla essence
- 170g self-raising flour
- Zest of 3 lemons
- A few tablespoons of milk or plain yoghurt
- For the drizzle: the juice of the 3 lemons and enough icing sugar to get things syrupy (maybe one cup or so)
- Preheat oven to 180C/350F fan-bake. Grease and line your baking tins/loaf tins with baking paper.
- In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, along with the vanilla essence. Beat the flour and zest in on low speed. Add enough milk or yoghurt to loosen the batter so it’s at a “pouring” consistency – slightly gooey.
- Pour into pans and bake until the middle springs back when pressed and a skewer comes out clean – around 20-30 minutes depending on both your oven and the shape of your tin. While baking, make the drizzle simply by combining the lemon juice and icing sugar.
- Cool on racks for 5 minutes before removing from tins. Pierce the cake all over with a bamboo skewer or equivalent spearing item. Drizzle the drizzle on liberally. Decorate with pretty items of your choice (lavender is cute, fresh flowers, pistachios, extra lemon zest …).
- I have no idea how long this keeps for – it’s always disappeared too quickly for me to find such information out.