Friday Feast - Lemon Drizzle Cake

OMG, this was so lovely that the two-legged mouse attacked it yesterday evening before I could even take a photo! Bless, he's now sulking but also up on his hind legs sniffing to see where I put hid the remainder :) Sheesh, it was meant as a treat while I'm away this coming weekend - anyhow, here's what was left:

Told yah - he made fresh coffee and took two massive slices, err, and I got the same of course :)

Lemon Drizzle Cake

For the cake:

175g (6 oz) unsalted butter,softened
175g (6 oz) caster sugar
175g (6 oz) self-raising flour
3 medium eggs ( I used  3 large ones, which might account for the dip in the middle, but it's still gorgeous!)
Finely zested rind of 2 lemons
Pinch of salt (I forgot to add this folks)

For the drizzle:

2-3 tablespoons granulated sugar ( to be honest, unless you have a VERY sweet tooth, stick to 2 not 3 tablespoons, I used 2 and could have even cut down more as I like things tangy and sharp

Juice of 2 lemons (obviously the ones you used the rind from)

1kg (2lb) loaf tin, buttered and lined with a strip of baking parchment (or do as I do, use loaf tin liners - available in most decent supermarkets now)

Set the oven to 160 degrees C or Gas Mark 3

Place all the ingredient in a bowl and beat until smooth

Spoon the mixture into the prepared loaf tin and level the surface

Bake the cake in the centre of the oven for 1 to 1.25 hours or until the cake has risen and is just firm to the touch and a fine skewer comes out clean after being inserted into the cake. Remove the cake from the oven and place it onto a wire rack. Do NOT worry if it has a dip in the middle, mine did and it was perfectly cooked. A perfectionist might do the old sugar and butter, then eggs and then flour trick which could be better, I followed the recipe and just chucked it all in and it works, and tastes as good, with a nice texture :)

To make the drizzle:

Immediately sprinkle the granulated sugar over the top and then pour over the lemon juice, Leave the cake to cool completely (chase away two-legged hungry mice) in the tin before removing it and slicing to gobble serve.

To freeze: I haven't got this far, believe me no way with Len around (still sulking as I type), but pack the cold cake in a freezer bag and freeze for up to three months (fat chance I say - but I bet it would work fine, just label it as 'doggy food' or summick). Allow cake to defrost overnight before serving.

Enjoy!

Di
x