Lemon Drizzle Cake

A hand written recipe…is there anything nicer….

I love when people give me a hand written recipe, I love adding it to my (badly disorganised) folder and rediscovering it months later and remembering who gave it to me. I also have a strange fascination with other people’s handwriting!!

Recently I worked with the most adorable woman, a real life version of Mrs Doubtfire, complete with Scottish accent and that ability to ooooze warmth and generosity. She brought us in some cake one day and I knew I has to get the recipe. It was a lovely Lemon Drizzle cake and she kindly shared the recipe.
This cake is perfect for a picnic as it stays moist and travels well…the perfect sweet treat on a picnic.

Ingredients

For the cake;
175g butter (room temp)
175g caster sugar
Zest of 2 lemons
160g of Self Raising Flour
3eggs beaten
Juice of 1 lemon
For the drizzle;
Juice of 1 lemon
100g of icing sugar
2 tablespoons of Elderflower Cordial/ Lemon and Raspberry Cordial
Preheat Oven to 160
Place loaf liner in loaf tin or grease tin and place grease proof paper on base.
Cream the butter and sugar.
Add the lemon zest.
Add the beaten eggs slowly and when well combined fold in the flour.
Mix in the lemon juice.
Pour mix into the lined/greased tin
Bake for 50mins…check towards the end to ensure the top is not getting too brown, if it is then cover with foil,
Once baked, mix together the drizzle ingredients.
Skewer the loaf all over and slowly pour in drizzle, continue spoon by spoon until all the drizzle is absorbed.
Allow to cool and rest for 2 hrs.
Will last for several days in airtight container.
Enjoy xx

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