Lemon Drizzle Cake

Hello

안녕하세요

(Annyeonghaseyo)

こんにちは

(Konnichiwa)

你好

(Ni Hao)

I actually baked this lemon drizzle cake last year for my sister and her husband, as I always bake a cheesecake for her at Christmas and he isn't a fan so last year they got a Strawberry Cheesecake and this Lemon Drizzle Cake.

Let's get baking!

Ingredients:

225g unsalted butter, softened

225g caster sugar

4 eggs

225g self-raising flour

1 lemon, zested

For the Drizzle Topping:

1 1/2 lemons, juiced

85g caster sugar

Start off by heating your oven 180C/160C Fan/ Gas Mark 4.

Line a loaf tin with baking parchment.

Beat together the butter and caster sugar, until pale and creamy.

Next add the eggs, one at a time, slowly mixing it all through.

Sift in the self-raising flour, and then add the lemon zest and mix well until combined.

Spoon the mixture into your lined loaf tin, and level the top with the spoon.

Bake in the oven for 40-45 minutes, until a thin skewer inserted into the centre of the cake comes out clean.

While the cake cools down in the tin, mix together the lemon juice and caster sugar, to make the drizzle.

Prick the warm cake all over with a skewer or fork, then pour over the drizzle mixture.

Leave in the tin to cool completely, then remover and serve.

As you may have guessed, I never actually got to try this cake but I can say it smelt absolutely gorgeous, but I have been told that it did taste really nice.

It was really easy and simple to make, even a novice baker would find this easy to make.

If you want to give the recipe I followed a once over, then head over to the BBC's Good Food Lemon Drizzle Cake recipe page.

See you soon!

안녕

(Annyeong)

さようなら

(Sayonara)

再见

(ZaiJian)

Bye