Lemon Drizzle Cake
The classic tea time treat. Lemon Drizzle Cake has enjoyed a resurgence in popularity lately. Buttery and lemony and with a moist crumb, this is a favorite with everyone. Serve warm from the oven or with a dollop of cream. The cake keeps well too (if there is any left) and it’s so easy to make.
125 grams butter
Finely grated rind of 2 lemons
1 and 1/4 cups of caster sugar
1 and 1/4 cups self raising flour and 1/4 teaspoon baking powder
1/4 cup lemon juice
3/4 cup sour cream (or natural, unflavored yogurt)
1/4 cup caster sugar
rind of 1 lemon
3 tablespoons lemon juice
Cream butter, lemon rind and sugar. Add eggs, one at a time, beating well after each addition.
Add sifted flour and baking powder, mixing well.
Mix in lemon juice and sour cream, stir well until combined.
Pour into a buttered and lined 24 cm loaf or ring tin and bake at 160 for approximately 40 minutes. Meanwhile, combine syrup ingredients in a small saucepan and stir over the heat. Bring to the boil and continue to stir until sugar is dissolved. Remove from heat.
When cake is cooked, allow to stand in tin for a few minutes and then turn out onto a serving plate. While still warm, prick all over the cake with a fine skewer (to the bottom of the cake) and pour the syrup over the cake with a small spoon, a little at a time. Take it right to the edge of the cake.
Can be iced with a simple frosting of icing sugar mixed with lemon juice and finely grated lemon rind, or served just as it is.
Lemon Drizzle Cake variation. Baked in a loaf tin and with tinted pink icing, decorated with fresh pansies.