There are a lot of things Sam and I don’t agree on: which temperature is best for the flat; which Sandra Bullock movie is the best; should I be allowed to have all the space in the wardrobe. (Just to name a few.) But there is one thing we resoundingly agree on and that is the merit of the lemon drizzle cake. When I made one for Easter last year Sam said, “Why not make two?” That’s the kind of eating spirit you have to appreciate.
Everyone has their own version passed down by eons of bakers before them.
Lemon Drizzle Cake
1/2 cup and 2 tablespoons better (125 g)
3/4 cup sugar (175 g)
1 1/3 cup flour (175 g)
2 large eggs
zest of 1 lemon
pinch of salt
4 tablespoons milk
juice of 1 1/2 lemons
3/4 cup confectioner’s sugar (100 g icing sugar)
juice of 1/2 lemon
1 1/4 cup of confectioner’s sugar (150 g icing sugar)
Preheat the oven to 350 F (180 C). Butter a loaf tin. Cream the butter, eggs, sugar and lemon zest together. Fold in the flour and salt. Lastly, fold in the milk. Pour your batter into the loaf tin and bake for 40-45 minutes.
Put lemon juice in sugar into a small saucepan over low heat and stir until sugar dissolves.
As soon as your cake is done and out of the oven poke holes in it with a toothpick and pour the syrup over the cake. (This will help intensify the lemony goodness of your cake and keep it moist). Wait until the cake has cooled completely before removing it from the tin.
Combine remaining lemon juice and sugar for the glaze in a separate bowl and stir together until it is smooth and white. Drizzle the glaze over the cooled cake.