LEMON DRIZZLE CAKE IN A DASH

My friend Pauline alerted me to this recipe, which is a brilliantly fast way to make a lemon drizzle cake.  She found it on the National Trust website here and wrote about making it herself here.

She is absolutely right, it’s very fast and simple, requires no food mixer or fancy equipment and creates hardly any washing up. 

Now I know that everyone knows how to make a lemon drizzle cake, cook books and the internet are awash with recipes for them and there is hardly need or room for another, but this one is worth a look because it is so fast and easy.  Anyone who doesn’t own a food mixer and dreads the idea of beating by hand can be reassured that anyone can make this cake and you will not get arm ache because hardly any beating is involved.

I stuck to the recipe apart from adding the lemon zest to the cake mixture for extra lemonyness and because it seemed like a good idea.  I also used one of those greaseproof cake tin liners which cut down preparation time as well.

It was delightful!  By which I mean light, fluffy and lemony.  What more could you want from a lemon drizzle cake recipe?

I expect it would work well with gluten free flour, too.

For an alternative lemon drizzle loaf cake see here.

Ingredients

4 oz margarine or soft butter (I used Flora Buttery)

6 oz caster sugar

6 oz self raising flour

2 eggs

4 tblsp milk

zest and juice of 1 lemon

3 tblsp icing sugar

Method

Preheat the oven to 180°C / 160° fan.  Put a greaseproof liner into a 2lb loaf tin (or grease the tin).

Weigh the margarine, sugar and flour into a large bowl.  Add the eggs, milk and lemon zest.  Mix well or beat together until thoroughly combined.

Spoon the mixture into the tin and bake for one hour or until baked.

Towards the end of the cooking time, make the syrup by sifting the icing sugar into a bowl, add the lemon juice and mix well.

When the cake is done, remove from the oven and prick all over with a skewer.  Pour the syrup over the cake and cool in the tin.

Cuts into 10-12 slices.