Cake Recipes - Lemon Drizzle Cake.

Oh look, here I am actually updating again. (Yes I will continue to milk it until I upload so frequent, it is practically pointless to add this)

Today I will be giving you guys an all simple, scrumptious cake recipe. A long while ago, my Mum decided to spontaneously add to her baking skills and prepare a Lemon Drizzle Cake. How ever I enjoyed it so much, that I too decided to give it a go.

The recipe is from The Hairy Bikers Family Cook Book: Mum's Know Best and what I can say is that this recipe is the easiest! If you fancy just a nice and simple easy to do recipe, then this is surely the one.

Now I know at first, Lemon? Who's a fan of Lemon? And I can answer that: Not me. But once this lovely thing gets on your tastes buds, I assure you, you'll change your mind!

I for one am very picky when it comes to tastes and I'll be honest and tell you, I'm not too adventurous either. But on the days that I felt a little more daring, I took a piece of my Mums cake and returned for more!

Now instead of me blabbing on, let's get down to the real stuff: food!

The reason I label this recipe so easy is because you literally place of the ingredients into one bowl, give it a good stir and bob's your uncle. (No, I'm honestly NOT kidding).

You will need: (SERVES 10)
2 small unwaxed Lemons
275g of granulated sugar.
175g unsalted, plus extra for greasing the tin (if you don't have the non stick stuff!)
200g Self Raising Flour
Half a teaspoon of baking power
3 large range eggs!

First, pre - heat the oven to 180C / Gas 4, line the base of a 900 (2 lb) non-stick loaf tin and butter it well.  Finely grate the zest of lemons. Put 175g of the sugar in a food processor along with the butter, flour, baking powder, eggs and lemon zest. Blend on the pulse setting until the mixture is just combined and has a thick and smooth texture.

Spoon the cake into the prepared tin and level the surface. Bake for 35 minutes or until well risen and pale golden. (A little warning, the timing on this is not always accurate depending on what fan oven you use. The middle sometimes comes out still un-cooked, so don't forget to double check!!)
Remove from the oven and cool in the tin for 5 minutes.

Squeeze one of the lemons to get out 3 tablespoons of juice (This may not be enough so a good substitute is lemon juice. Add until you get sufficient amount!) Then mix with the remaining 100g of granulated sugar.

After letting the cake cool a little, make about 50 deep holes in the top of the cake with a skewer. Slowly and gradually, spoon over half the lemon sugar, allowing it to throughly coat the top of the cake and drizzle down the sides. Leave the cake to stand for 5 minutes, then do the same with the remaining lemon sugar.

Leave it to set for an least an hour, or until the sugar and lemon has crystallised.
(Serve the cake in thick slices with a nice culpa)

And there you have it, simple and delicious!

That's me done and now I'm going to get a slice.
Bye bye :)