When life throws you a lemon or two, I say, make a moist, tangy lemon drizzle cake. Or a mighty tasty lemon curd. Don’t waste it on a tequila shot because that stuff is nasty.
For a long time, I had totally no confidence in my cake baking ability. My cakes rarely came out right. It was always either too dry, too sweet, too sunken, too eggy, you get the drift. I still doubt myself as baking can be a bloody fickle science. Until, I came across this recipe – Monica’s Lemon Cake. Lo and behold, perfect, moist and overly scrummy cake every. single. time! One word of caution, this cake may disappear sooner than you think.
Lemon Drizzle Cake
Cooking time: 45-50 minutes
Prep time: 15 minutes
185g self-raising flour, sifted
150g caster sugar
125g butter, softened and cubed
4 tablespoons milk
2 large eggs
zest of two medium lemons, preferably Meyer
1. PREHEAT oven to 160ºC/320ºF. Grease and flour or line a regular loaf tin. Mine’s by Nordic Ware from Williams Sonoma that I really love!
2. CREAM butter and caster sugar. Gradually add eggs in. I like to add my eggs beaten up in small additions or one egg at a time.
3. Once mixture is pale and fluffy, add milk, and lemon zest. Beat until just combined.
4. FOLD in flour gently.
5. Pour mixture into loaf tin and BAKE for 40-45 minutes or until skewer comes out clean.
8 tablespoons sugar
8 tablespoons lemon juice
1. HEAT sugar and lemon juice over medium heat until sugar is dissolved while cake is in the oven.
2. When cake is ready, prick a few holes with a skewer.
3. POUR drizzle over cake and allow cake to cool in the pan before serving.