A friend of mine once asked “If there were only two ingredients, and you could pick only one, which one would it be? Lemon or chocolate?” and my answer was lemon. Therefore, since last week’s post was a chocolate cake, I had to find a good lemon cake recipe to be fair with the lemon team and here it is. Just the thought of this cake makes my mouth water. This recipe is from Nigella Lawson.
Since we’re talking about lemon, I have to mention this wonderful blog by Patricia Scarpin (Technicolor Kitchen), who is definitely on the lemon team. Her blog has inspired me and it’s full of amazing recipes and great pictures. Check it out!!!
Lemon Syrup Drizzle Cake
- 125g unsalted butter
- 175g caster sugar
- 2 large eggs
- zest of 1-2 lemons
- 175g self-raising flour
- pinch of salt
- 4 tbsp milk
- juice of 1-2 lemons (about 4 tbsp)
- 100g icing sugar
- Heat oven to 180C/fan 160C. Line a loaf tin (8 x 21cm) with greaseproof paper.
- Beat together the butter and sugar until pale and creamy, then add the eggs, one at a time, and the lemon zest mixing through. Gently add the flour and salt, then the milk. Spoon the mixture into the lined tin 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.
- Towards the end of the baking time, mix together the lemon juice and icing sugar in a small saucepan and heat to melt the sugar. Transfer to a jug for easier drizzling.
- Prick the warm cake all over with a skewer or cocktail stick, then pour over the syrup, evenly and giving it time to absorb it. Leave in the tin until completely cool, then remove and serve.
- Decorate the cake as you like. I simply sprinkled some icing sugar on top.