This classic Lemon Drizzle Cake is fresh, light and perfect for any teatime treat.
Whilst I lay awake at 3.30am this morning, it occured to me there is a connection between the snoring of my husband, and the dawn chorus.
I’m not sure why I was awake, maybe because of both the snoring and the birds, but I was suddenly accutely aware of how small things can make mammoth noises.
My husband snores so loud he literally makes the bed shake! Which, to be honesy isnt great. However, the sound of the dawn chorus is joyous!
How can tiny tiny birds make so much beautiful and loud noise? It was a cacophony of bird song out there today. And what also occured to me was how I didnt mind being awake at 3.30am listening to it, because it meant the days are longer, which means summer is here.
I used to dislike summer. I complained about the heat and the sun. I’m very pale, the sun really doesn’t like me. But that was before I really appreciated all the good things. The ability to sit outside the pub (when they eventually open after Lockdown that is), the long evening walks we can take the dogs on, and the abundance of delicious fresh food.
This recipe is one of those examples, of delicious fresh summer food. Lemon Drizzle Cake is, in my mind, a summer classic. Its light and fresh, and actually very easy to make.
This particular recipe isn’t exact, it is very exact…….you use the weight of the eggs to determine the weight of the rest of the ingredients. Using exact measurements like this makes the lightest, fluffiest cake with everything aligning just right.
Now…..where’s my book, I’m off to sit in the garden.
This was a Facebook Live, filmed 23 April 2020 (during Covid-19 Lockdown so ingredients are tight)
Lemon Drizzle Cake
- Electric Mixer if you have one, with a paddle attachment, or an electric hand mixer.
- Loaf Tin
- 3 eggs
- Butter or baking spread Same weight as your eggs in their shells
- Caster or Granulated Sugar Same weight as your eggs in their shells
- Plain Flour or Self Raising Flour Same weight as your eggs in their shells
- Baking Powder if using Plain Flour 1tspn per 100gms Flour
- 2 Lemons
- 2 tbspn granulated sugar
- Pre-heat your oven to 160c Fan, 180c, 350f, GM4
- Grease and line your Loaf Tin with parchment
- Weigh your eggs in their shells, this will give you the weight for the other ingredients
- In a mixing bowl add the butter/baking spread and caster sugar
- Mix until well beaten, and light and fluffy
- In a jug crack the eggs and add one at a time to the butter and sugar mix. Mixing on high between each one
- Add a dessert spoon of flour if the mix looks like its curdling
- Once all the egg is mixed in, gently hand fold in the flour (and baking powder if using it) using a metal spoon
- Lastly grate the zest from one lemon, and then juice, adding all of this to the mix and folding in
- Pour into the baking tin and bake for 35-45 minutes, or until a skewer inserted in the centre comes out clean
- Once baked remove from the oven and allow to cool for 5 minutes
- Zest and juice the other lemon and mix in the granulated sugar
- Spoon the lemon juice, zest and sugar over the cooling cake
- Remove from the tin, transfer to a wire rack and allow to cool fully
Posted by Bronya at Daisy Cake Company on Thursday, April 23, 2020