The Lemon Drizzle Smuggle

I'm going back to Norway for the weekend tomorrow night to see my nan. I've heard it's about -12!! So not sure how I'll cope with that, being half Norwegian doesn't mean I have proper fish blood, I need heat!

I haven't seen my nan since Christmas so it'll be great to see her, and all she has asked me to bring in a lemon drizzle cake. She loves cakes and demands it in her home everyday, which I absolutely love - cake is clearly in the genes.

I have posted this recipe before but who cares, it's gorgeous! And it helps remind me that spring is indeed on its way and will be here soon...I hope.....please? I also got an iPad this week, yay! Which I've also found is very useful to use as a cookbook (mainly because I couldn't find the book I got this recipe from to just brought up my blog!)

It's also means I got to use my mixer my nan got me again, I'm afraid there will be lots of 'mixer shots' in my future posts, unfortunately it was really dark last night so the pictures aren't too bright and sunny which they should be when you think of lemon drizzle.

I have heard you're not allowed to take food in hand luggage....which is all I'm taking. I did take a cake in August and that went fine so I hope it doesn't actually turn into a smuggling job! Could you image being caught in customs with cake...I'd look like a maniac...and you know they'd only eat it later! (p.s if you're reading this lovely airport people... please don't take my cake!)

Ingredients

• 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!

Drizzle

• 100ml water
• 80g caster sugar
• juice of one lemon

Method:

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 about an hour...sometimes you may need more.

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! Or do what I do and sneak it in your hand luggage to Norway. Pin It Now!