Lemon Drizzle Cake

Today on the agenda: pretending it’s Spring already because this cold weather sucks.

I think lemon drizzle cake’s pretty Summery so I wanted to make it today to make me feel better about it being cold and disgusting outside (and to give me something to look forward to when I am playing netball in the rain later on!) Sorry it’s not vegan, I tried out a vegan recipe last week and it completely failed, because it’s quite a soft cake if there’s no eggs in it’ll just go all mushy and weird – so this has a lot of egg in, apologies… I just really wanted to make it, and I figured better an eggy cake than no cake at all!

Anyway, I hope you like it as much as I did, I’ve taste-tested it on one of my friends and he liked it, so do try it – it made me feel much better about facing my busy day today (yes, it’s completely acceptable to have it for breakfast like I did).

Lemon Drizzle Cake

Lemon Drizzle Cake

Ingredients

For the Sponge

225g of vegan spread or unsalted butter

225g of caster sugar

4 eggs

finely grated zest of one and a half lemons

225g of self-raising flour

For the drizzly syrup

juice of one and a half lemons

85g of caster sugar

If you want extra icing like I did

Zest and juice of half a lemon

Enough icing sugar to make the icing stiff but pour-able

Method

  1. Heat the oven to 180 degrees Celsius. Beat together the butter and sugar until pale and creamy, then add the eggs one at a time, slowly mixing through. Sift in the flour, then add the lemon zest and mix until well combined. Line a loaf tin with greaseproof paper, then spoon in the mixture and level the top with a spoon.
  2. Bake for 45-50 mins until a thin skewer inserted into the centre of the cake comes out clean. While the cake is cooling in its tin, mix together the syrup ingredients to make the drizzle.
  3. Prick the warm cake all over with a skewer or fork, then pour over the drizzle – the juice will sink in and the sugar will form a crispy layer.
  4. Leave in the tin until completely cool, then remove and pour over the extra icing if you want it (just mix all of the ingredients together to make this).

Serves 8-10

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