It's not often that I follow a recipe, not because there aren't fabulous recipes out there but because I'm more of a throw it in and see what happens kind of baker, which is sometimes not a great trait to have as I have had my fair share of failures in the kitchen.
However, today called for a classic recipe baked in a classic way. I had 4 HUGE lemons in my fruit bowl and I just had to use one to bake a cake.
I used the BBC GoodFood Website and this recipe : https://www.bbcgoodfood.com/recipes/lemon-drizzle-cake However I did tweak the topping. See, just can't stick to a recipe!
I love a lemon drizzle and baking a cake loaf style is one of my favourites.
Ready in less than 60 minutes.
I N G R E D I E N T S
225g Butter (Softened)
225g Caster Sugar
225g Self Raising Flour
Lemon zest from 1 lemon
Lemon Juice from 1 Lemon
Enough Icing Sugar to make a thick paste
M E T H O D
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 self-raising 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.
In a clean bowl, add 1/2 of the lemon juice and slowly add icing sugar a tea spoon at a time. Mix together well and add more lemon juice of icing sugar if needed to create a thick smooth luscious icing.