Waiting Lemon Drizzle Cake

wait·ing (n.)

1. The act of remaining inactive or stationary.

2. A period of time spent waiting.

defaultI just uploaded a new video haiku to YouTube. It takes awhile for the embedded video to show up with a still from the film and not an ugly grey cartoon of a camera with a clock (or maybe it’s a hot water bottle with a clock, or a sideways computer monitor with a clock, or a vase or a strange bird head).

Anyhow, while I am waiting, here’s something I made earlier . . . . .


Lemon Drizzle Cake

Cake ingredients

  • 175 grams of butter, room temperature
  • 175 grams caster sugar
  • Grated zest of 2 lemons
  • 3 eggs
  • 225 grams plain flour
  • 1 tsp baking powder

Drizzle ingredients

  • Juice of 3 lemons
  • 100 grams either caster or icing (powdered) sugar

Preheat the oven to 170° celsius/340° fahrenheit. Butter and line a loaf pan with parchment paper.

Cream together the butter and sugar. Stir in the zest. Sift the flour and baking powder together. Alternately mix one egg at a time, then 1/3 of the flour mixture into the batter. Bake for 45 minutes.

When the cake is nearly finished baking, stir the lemon juice and sugar together. If you want a slightly crunchy drizzle, use regular sugar.

When the cake comes out from the oven, pierce it several times with a skewer and pour the drizzle over it. Leave it to cool in the pan.

This is a very moist, not too lemony cake. I’m always happy when I come across it in tea rooms or on cake tables in the Village Hall. It’s great with a cup of Earl Grey tea.


One thought on “Waiting Lemon Drizzle Cake

  1. Try doing the drizzle without the castor(icing sugar)….. just pour the lemon juice over the top of the cake. It goes inside and makes the cake taste incredibly more lemony………. for some reason I left the icing sugar out when recopying the lemon bread recipe from my mother and this was the result. I won’t do it any other way now.

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