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Lemon Drizzle Cake has never really floated my boat…up until now.
Normally, if I’m going to spend valuable calories indulging in a slice of cake I’ll go all out, and choose something obscenely chocolatey, filled with cream, or covered in some kind of buttery deliciousness. If I’m honest, a humble lemon drizzle cake wouldn’t usually get a look in.
But this recipe has TOTALLY moved the goal posts…
We’re big fans of Rosie, The Londoner, here at It’s Just Nice (even if Frankie did have a mini tantrum at Rose getting one of M&S’s gorgeous new season coats before her) and this recipe is one of hers, and let me tell you this…this Lemon Drizzle recipe is the bom-diggidy.
Not only is it so moreishly delicious that I could eat the best part of half a loaf in one sitting, but it’s obscenely easy. I come across a lot of cake recipes which claim to be a case of “just chuck it all in”, but when it comes down to it there’s always one or two extra steps they fail to mention. This, however, really is just a case of throw it all in a bowl and beat the shit out of it. Or if you’re lazy, like me, chuck it all in a blender, whack it on high for a minute or so and fanny around on Twitter for a bit until it looks all nice and battery. Nice.
So…all you’ll need to make this citrus-y bad boy is:
3 large eggs
170g self raising flour
170g caster sugar
Zest of 2 lemons
1 tsp baking powder
For the drizzle:
Juice of 2 lemons (the ones you zested)
110g icing sugar
1. Preheat your oven to about 180C and grease a loaf tin.
2. Thoroughly mix your cake ingredients together until they form a nice smooth batter. As mentioned, I used a mixer as I’m a lazy cow and like to spend my time farting about on social media more than I enjoy getting arm ache from beating cake mixture, but your method of mixing is entirely up to you! A mixer is much quicker, but I don’t need to tell you that, do I?
3. Pop your cake in the oven for 30-35 minutes. Whilst you’re waiting whisk together the icing sugar and lemon juice from the lemons you zested earlier. It’ll look really runny but don’t worry – it needs to be to soak into the sponge and will set surprisingly easily.
4. After half an hour test your sponge by putting a skewer or a knife into the centre – if it comes out clean, your cake is ready. Once ready, take the cake out of the oven and using a skewer, push holes all the way into the sponge and pour over your drizzle mixture. I went a bit mad at this stage, which made for a very moist cake, so bear this in mind before you go totally skewer happy!
5. Cool and serve with a big old mug of tea and a massive grin. YUM!