I am going to post a series of food posts. Been really hardworking in the kitchen lately. Haha.
This Lemon Drizzle Cake doesn’t look very impressive, I know. But it’s seriously yummy. I am not kidding. Plus, it’s SO easy to make. So this recipe is definitely a winner to me!
What’s even better is that I can make a few of these and freeze them for future consumption. That’s what I did. The family loved it so much I baked another cake the day after the next, ate half of it for breakfast and froze the rest. Yep, we ate 1.5 of this cake in 4 days. Haha. Yums.
Got the recipe from here.
Just in case the link gets broken in the future, I’ll paste the recipe on my blog too. Credits to Tana Ramsay (bbcgoodfood.com)
- 225g unsalted butter, softened
- 225g caster sugar
- 4 egg
- finely grated zest 1 lemon
- 225g self-raising flour
For the drizzle topping
- juice 1½ lemons
- 85g caster sugar
Heat oven to 180C/fan 160C/gas 4. Beat together 225g softened unsalted butter and 225g caster sugar until pale and creamy, then add 4 eggs, one at a time, slowly mixing through. Sift in 225g flour, then add the finely grated zest of 1 lemon and mix until well combined. Line a loaf tin (8 x 21cm) with greaseproof paper, then spoon in the mixture and level the top with a spoon.
Bake for 45-50 mins until a thin skewer inserted into the centre of the cake comes out clean. While the cake is cooling in its tin, mix together the juice of 1 1/2 lemons and 85g caster sugar to make the drizzle. Prick the warm cake all over with a skewer or fork, then pour over the drizzle – the juice will sink in and the sugar will form a lovely, crisp topping. Leave in the tin until completely cool, then remove and serve. Will keep in an airtight container for 3-4 days, or freeze for up to 1 month.
There you go! My next few posts will be about Korean food! 🙂