Jun
7
2009
Lemon Drizzle Cake – AKA baking for non cooks
I’m a can’t cook won’t cook kind of person. I can just about manage to feed my children otherwise all cooking is the responsibility of MrSpud. He went away a few weeks ago, the neighbours ending up feeding me one night out of sheer pity.
Alas there are times when my can’t cook won’t cook mentality just doesn’t cut it. Our neighbour’s daughter turned two this week and my elder boy was quite determined we were to make her a cake. This demand came at 6am, I managed to put him off for a few hours but his pleas for ‘one with a cherry on the top’ were not to be unheeded.
So here is Lemon Drizzle Cake, which even I can make, with optional cherries on the top….introduced to me by the lovely Stephalie who even held my hand the first time I made it through the ‘help what kind of cake tin’ and ‘oh no I don’t have a food mixer’ panic attacks. Thanks mate! x
Lemon Drizzle Cake
For the cake:
110g Butter
175g Caster Sugar
175g self-raising flour
1 level tsp baking powder
2 large eggs
finely grated rind of 1 large or 2 small lemons
60ml milk
Drizzling Sauce:
3 tbsp granulated sugar
juice of the lemons
1. Preheat oven to 180 C/ 350 F/ Gas Mk 4. Grease cake tin/loaf tin
2. Put everything (except sauce ingredients) in a food mixer and whiz until really smooth. Pour into prepared tin and bake for 40-50mins
3. Meanwhile dissolve the sugar in the lemon juice
4. Test cake is done by inserting a metal skewer into the centre. If it comes out clean then it’s ready.
5. Place the cake, still in it’s tin, on a cooling rack and pierce all over with a skewer. Spoon over the drizzle sauce and leave in the tin until quite cold.
6. Hide from the children and stuff the whole lot yourself.
Leave a Reply