Lemon Drizzle Cake

This cake is the ugly duckling of the bakery world. It may not be much of a looker, but one taste and you will be convinced it is the most beautiful thing you have ever created :)

Those of you that have visited my blog previously will know I suffer from the inability to get straight to the point, its called rambling disorder and I am probably the worst case they have seen this decade. But with this recipe for once im stumped with what to say, im not really sure where to start! I don't think any words will adequately get across quite how stupendous it is.

This cake was my ticket to winning first prize at a local show (woo!) and is deservedly the top rated recipe on BBC GoodFood with over 760 ratings. It is originally a Tana Ramsay creation (wife of the infamous Gordon Ramsay and an excellent baker in her own right), and with just a few alterations has become my go-to cake for gifting and every day munching, and has been for a fair few years

You will probably think I say I 'love' things far too much, I love coconut, lime, berries, oats, ginger, fudge, chocolate, curry, nuts, pom bears, muesli, honey, apples, hot cross buns, english muffins, PASTRY, gosh i love pastry, shall I go on? :) You may think im fickle in my use of the word love, but really there isnt any other way to describe it, I. Love. Food. But one thing I love more than most is lemon. And this, well this is alllllll lemon my friends, if you are like me and lust after that fresh intense citrusy blanket of yum then you should just stop reading now and go bake this beauty.

The best thing about this recipe, ok not the best thing, the best thing is how awesome it tastes, but a GREAT thing is how freakin' EASY it is, just 5 ingredients. Thats it. 5 every day measly ingredients mingle together to create an oh-so moist, prize winning stunner of a cake, sometimes simple really is best. The gorgeous zingy drizzle that is poured on the warm cake seeps its way into every little bit of spongey lemony goodness. Do you really need any more reasons to bake this cake!?

Ok just one more reason, the aroma that will fill your house whilst its baking? Well thats happening right now in this household (yes its in the oven as i speak and no, I cant wait!), let me tell you, its second to none

Sadly a little burnt over bronzed, but still just as yummy so all's good!

Im just going to give you the recipe now, its amazing, im yet to find anyone that doesnt sing its praises and ask for more. If you want to impress that certain someone in your life, bake them this (although they may not like the side of you that is revealed as you refuse to share that last slice :) )

Lemon Drizzle Cake

Adapted from Tana Ramsay

For the Cake

225g margarine or softened unsalted butter

190g caster sugar

4 large eggs

finely grated zest of 2 unwaxed lemons

225g self-raising flour

For the Drizzle

juice of 1 1/2 lemons

85g caster sugar

Preheat the oven to 180C and line an 8 x 21cm loaf tin with baking parchment

Cream together the butter and sugar until light and fluffy

Add the eggs one by one, mixing slowly but thoroughly after each addition

Sift in the flour and add the zest, mix until completely incorporated

Spoon into loaf tin, level top, and bake for 50-60 minutes*

While cake is cooling in its tin, prick it all over with a skewer

Mix together the juice and caster sugar for the drizzle (I like to pour a little of the straight lemon juice over the cake first then mix in the sugar with the remainder)

Pour/spoon the drizzle over the cake while still warm**

Leave in the tin until completely cool, then remove and serve***

Is best after a decent amount of 'soaking' time, and will keep well due to the moisture provided by the oh-so delicious drizzle, but it won't, 'cos it will have disappeared by the end of the day

Notes

This cake does rise like a beast, more so in the middle, so has a rather rustic domed appearance but once you taste it you won't mind :) My tin is slightly smaller than the specified so maybe a slighttllyy larger tin might help with this, but im not going to mess with flavour perfection!

*You may wish to cover the top of the cake with a bit of parchment to stop it from over-browning during the last 10 minutes

**Tana Ramsay's cake has a crisp sugary topping from the drizzle, however this is something that has never occurred with my cakes (or in the majority of the other reviews). I do not see this as a problem though as I prefer the result given when the drizzle soaks into the cake completely

***I tend to leave, and cut, the cake in the tin until its all gobbled up so no syrup goes to waste. You may find there is a slight pool of lemony syrup at the bottom of the tin if you remove it, this is normal dont worry! You can dispose of it if you wish...or shlurrpp it up with a straw. yum.

          Print and be Merry

Nadine in Switzerland followed the above recipe to produce her own absolutely beautiful lemon drizzle cake and kindly allowed me to share a photo with you :) please click to enlarge it