As I’m sure I’ve mentioned before, I’ve learned quite a lot from my mother in cooking terms over the years. For the most part its been a case of me picking up stuff by watching her at work, but every now and then I’ll steal a recipe or two off her too.
This cake is one of those firm family favourites, and it even gets the royal seal of approval from my very sweet, but ever so fussy niece, Ksenia. It’s a bit tangier than most lemon drizzle cakes because of there’s more lemon juice in the glaze, and that’s how we like it.
Ingredients
For the cake
125g unsalted butter
175g self-raising flour
175g caster sugar
2 large eggs
Zest of 2 lemons
4 tablespoons of milk
A pinch of salt
Butter for greasing your loaf tin
For the ‘drizzle’
The juice of 2 lemons (about 6 tablespoons)
Zest of 1 lemon
100g icing sugar
Method
You’re going to bake this cake in a loaf tin, so first up, prepare and line it. Use a half kilo tin, smear it with butter, and then line with greaseproof paper. Now set your oven to 180 c to get it up to cooking temp.
