I have done this particular lemon drizzle recipe a million times, I love it - it made me fall in love with lemons. I wasn't sure how a cake without icing would work as I'd never had a plain loaf cake as such. However this was in one word - incredible. I also love making it in the summer as it just instantly makes you feel happy that you don't even think about calories as you tuck into another slice! Don't be fooled by it's simple look, people will probably wonder what the fudge you are serving them, but when they try it...game over - no other lemon drizzle will do.
- 3 eggs
- 240g caster sugar
- pinch of salt
- 180g plain flour
- 1tsp baking powder
- 70g butter, salted
- 100ml double cream
- grated zest of two lemons - please, never use artificial flavourings, use real lemons people!
- 100ml water
- 80g caster sugar
- juice of one lemon
Preheat the oven to 160 degrees. Grab a mixing bowl and slowly whisk your eggs, now slowly add the sugar, flour, salt and baking powder. Grate the zest and add to mixture, melt the butter and add that too along with the cream and whisk. Grease and line a loaf tin, pour in mixture and bake for 45 minutes... I find mine needs about 15 minutes more! But every oven is different.
About 12 minutes before it's done make the drizzle. Boil the sugar and water together at 140 degrees (measure with a sugar thermometer), add the lemon juice and let boil for 10 minutes. When you take the cake out of the oven immediately lacquer on the drizzle, use all of it too, it will sink in.
Once it's cool -if you can wait....eat! Nom! Pin It Now!