RECIPE | Lemon Drizzle Cake
I’ve always loved cake. It was probably my first word as a sticky, chocolate covered baby and I’m not sure I’ve ever come across a flavour of it that I didn’t like. I first tried this lemon drizzle cake at Matt’s parents’ house when we first started seeing each other and I’m fairly sure that sealed the deal for me. I’m better at eating cake than baking it, but this Banks family recipe has been cautiously handed down to me and so far I’ve never managed to mess it up. It’s a simple, failsafe bake that’s easy enough to do with children and is guaranteed to go down a treat.
- 170g self raising flour
- 170g caster sugar
- 6 fl oz vegetable oil
- 2 eggs
- 4 tbsp milk
- 2 tbsp icing sugar
- 1 tbsp caster sugar
- Put the flour, sugar and eggs in a bowl. Grate in the zest of one lemon and stir in.
- Add in all the milk and oil then whisk together until thick and creamy in texture.
- Pour into a lined loaf tin – or a silicone one that doesn’t need lining – and bake at 170 for 1 hr.
- Using the lemon from before, squeeze all the juice out and add in the icing sugar plus the extra caster sugar and stir.
- Take the cake out of the oven and whilst it’s still warm and in the tin make some holes in it with a cocktail stick.
- Brush over the lemon juice mixture (you might have some leftover – that’s fine, don’t drown it).
- Leave to cool, cut into slices and enjoy.
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