LEMON DRIZZLE CAKE

I’ve realised that I have NEVER done a lemon drizzle cake recipe on the blog, and considering I’ve had this blog for about 3 years now, I am shocked and disappointed. HOWEVER here we are and I thought I would share my go-to recipe! It’s not healthy in any shape or form (but if you’re like me and think that if it has a fruit in the title, it is in fact, healthy), so if you’re after just a good ol classic lemon drizzle you’re in the right place.

So throughout lockdown I think I’ve probs made about 4 of these, and then a LOT of cookies too which I will do a recipe for soon. My recipe is ‘inspired’ by Mary Berry’s…what I mean by that is, I followed her recipe but actually ended up putting the wrong quantities of ingredients in, which I realised the 2nd time round, but it ended up being absolutely deeeelish and so I guess it was sort of like a blessing in disguise??! I’ve even passed this recipe onto my cousin so she could make it for family members….ANYWAY let’s crack on.

Ingredients are:
For the cake:
140g Butter
140g Caster Sugar (I use golden bc yum)
140g Self Raising Flour
1/2 tsp Baking Powder
3 eggs
Zest of 1 Medium-Large Lemon (Use 2 Lemons if they are small)
– The cake in the pics I took has blueberries in so if you wanna add those just do a handful so around 14 ish (v precise right?)
(For you gluten free bakers, I recommend adding 2 or 3 grams on Xanthan Gum to get rid of the grainy taste you can get from the GF flour. I use it in all my GF baking and it really makes a difference)

For the ‘glaze’:
1 Squeezed Lemon (Or the 2)
Granulated Sugar (Amount is dependent on how sweet or sharp you want the glaze to be, just keep adding until you get to how you want it…bear in mind it will get thicker the more sugar you add so adds a bit more of a crunch)


Method:
– Preheat your oven to 180 degrees
– Mix together the butter and sugar until smooth and then add your eggs and blend
– Sieve the flour in to the bowl and fold it or mix it slowly and then speed up once smooth
– Add in the baking powder (and xanthan gum) and give it a mix
– Add in your grated lemon zest and handful of anything else such as blueberries, rasperries etc
– Put in the oven for around 40 minutes, but make sure you keep checking on it just in case it decides to cook a lot quicker than anticipated…it’s happened

– About 2 mins before you take it out of the oven, start on your glaze. All you have to do is squeeze the lemons and mix in the sugar
– Pull your cake out and with a chopstick or a knife, poke a number of holes into the cake..I tend to go for about 12 ish, making sure I do it in the corners, sides and down the middle
– Spoon the glaze over the top of the cake, making sure it goes in each hole so you get an equal ‘juiceyness’ throughout the whole cake.
– Ta-Da..you have yourself a deeeelish cake. Serve with some strawberries and rasperrries for a perfect summer dessert or whatever else you want!!

This is my official go-to recipe now as it is so light and tasty so I really recommend! My cousin Evie (@fredtheconnie on insta) has used this recipe twice now, once for Grandma and the other for her household and I’ve heard some great reviews!

If you use this recipe pls take a pic, upload it to insta and tag me!

G x

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