Lemon drizzle cake is one of those cakes where everyone seems to have a preferred way of making it but this recipe is my favourite and is super easy to follow too! Luckily it doesn't require much in the way of prep and you can have a delicious cake within an hour. The secret to a good lemon drizzle cake is the syrup on top and this one is just perfect, it is sweet but has a slight sharpness to cut through the sponge. I made this along with my tea loaf when Mark's grandparents came to see our flat and it went down a treat with them and when I took it into work- always the sign of a good bake I think! This cake also freezes very well so you can make it in batches and have a constant supply on hand which I will never turn my nose up at! ;)
* 4 oz soft margarine
* 6 oz caster sugar
* 6 oz self-raising flour
* 4 tablespoons of milk
* 2 large eggs
* Grated rind of 1 lemon
* 3 rounded tablespoons of icing sugar
* 3 tablespoons fresh lemon juice
Grease and line a 2 lb loaf tin and heat the oven to 160°C. Cream the margarine and sugar until pale...
Add eggs, sifted flour, finely grated lemon rind and the milk and mix well to a soft, dropping consistency.
Put in the tin and smooth the top. Bake for 40-45 minutes until firm.
To make your syrup, mix the icing sugar and lemon juice.
Pour the syrup over the cake as soon as you take it out of the oven and leave the cake in the tin until completely cooled.
Enjoy with a cup of tea and a good book!