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Although it is a new year, the weather seems to be getting colder and colder; which means there is only one solution (apart from wrapping up warm)- that’s right, baking! What better recipe than an essential British cake; lemon drizzle. As the name suggests, it’s primary ingredient, and flavour, is Lemon, and although the fruit may not be in season, the cake’s comforting taste is exactly what we need throughout this slightly gloomy season.

Ingredients:
225g of Unsalted Butter, softened

225g of Caster Sugar

4 Eggs

Finely Grated Zest of 1 Lemon

225g of Self-raising Flour

Juice of 1 ½ Lemons

85g of Caster Sugar

Apparatus:

Balance

Mixing Bowl
Spoon

Spatula

Greaseproof Paper

Clingfilm

Cheese Grater

Method:

Heat the oven to approximately 180C (160C if a fan oven, or gas 4). Beat together the softened unsalted butter, perhaps melting it for 30 seconds full power in the microwave if need be, and the caster sugar. Keep going until the mixture is pale and creamy, before adding the 4 eggs. Add one at a time, mixing it in fully and slowly before adding the next one. Sift in the flour, gently, before covering the cheese grater in cling film, grating the lemon, and then scraping the zest off of said cling film into the bowl. Stir and mix well until all ingredients are combined.

Line a baking loaf tin with greaseproof paper, and add the mixture with a spoon, before putting it in the oven, ensuring that the top of the mixture is smooth. Bake for approximately 45-50 minutes, using a skewer of some kind to check that the middle is cooked when removing the cake from the oven. Set it aside to cool, but keep the cake in the tin.

While the cake is cooling, get the juice of the lemons, which you can do by cutting the lemons in half and using your hands to squeeze them, removing any seeds from the liquid by hand. Mix the lemon juice with the caster sugar in order to make the famous drizzle. Lightly prick the warm cake all over with a skewer, or fork, before slowly pouring over the drizzle. If done correctly, the juice will sink in, and the sugar will form a perfect crisp topping. Leave the cake in the tin until it is completely cool, before removing and serving. It will keep in an airtight container for the next 3-4 days, or freeze for up to a month. Happy baking!