This is not a Halloween post just in case there are those of you out there that don’t celebrate.
I while ago I shared my lovely Coconut Paradise Slice recipe and thought I would share the number one request I get from friends! Lemon Drizzle cake. It comes, originally from a box set of books I’ve had for yonks. Best kept secrets of the Women’s Institute: traditional cookery and advice for the 21st century. It has 4 slim books on Cakes, soups, jams and pickles and puddings and deserts. It is great and they are by far, the stickiest books in my cookery collection – a sign of good use! I haven’t found a recipe that doesn’t work yet.
It’s a super easy recipe and I’ve tweaked it only a bit by adding more icing sugar to the Lemony topping…
175g Margarine
175g Caster sugar
2 eggs
4 tablespoons of milk
Zest of a lemon (gated or I use my zester)
175g Self raising flour
Juice of 1 lemon
4 tablespoons (at least) of Icing sugar
Cream the margarine and sugar together, add the eggs and milk and mix (it looks wet then). Add the lemon zest. Add the flour a few tablespoons a time and fold in.
Bake in a 2lb loaf tin (I use those fantastic loaf tin liners for easiness) for 40-50 minutes at 180 degrees.
When it’s hot mix the lemon juice and icing sugar and pour over the top of the cake.
It is a super cake and always comes out just great! The flavour is super even a few days after baking. It doesn’t last long in our house.
Happy Baking
Bev
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