When it was my turn for baking and serving at the teahouse, I decided to make a couple of Lemon Drizzle Cakes as half of my contribution.
Lemon Drizzle Cake
200g caster sugar
200g self raising flour
milk to mix (optional)
75g granulated sugar
Preheat fan oven to 160 deg C.
Line a 21 x 8cm loaf tin.
Grate the zest from the lemons.
Cream margarine and caster sugar together.
Mix in lemon zest.
Beat the eggs in a jug.
Gradually beat in the egg.
Fold in the flour.
The mixture should be a dropping consistency. If it is too stiff, add a little milk to mix.
Spoon into prepared tin.
Cook on middle shelf of oven for about 45-50 minutes.
Test with a skewer. It will come out clean when the cake is ready.
Leave in tin.
Meanwhile squeeze the lemons.
Mix granulated sugar into lemon juice.
Make lots of holes in top of cake with a skewer.
Gradually pour over the warm cake.
Leave to cool before removing from the tin.
Cut into slices.
Serve and enjoy.
Lemon drizzle is one of my favourite cakes. I’d love to hear your favourite?