Easy, amazing, lemon drizzle cake

This is an absolutely brilliant, easy lemon drizzle cake.  My lovely friend Cath made it last time I stayed with her.  She was raving about how easy it was to make, but I assumed it was just because she’s better at baking than me.  Turns out, it really is just dead easy to make.

It seems like a good place to kick start the blog in the new year, after a whole year of not posting.  I’ve been talking a lot about being stuck in a cooking rut recently.  This year I am trying to cook something new every week.   I might even try harder to write about it afterwards.  Taking decent photos will be next year’s project.

 

Ingredients

155g self-raising flour

1 tsp baking powder

155g golden caster sugar

20g corn flour

155g butter (room temp)

3 large eggs

Grated zest and juice of one lemon

 

For the drizzle

160g sugar

Juice of 2 lemons

 

• Preheat the oven to 180C and line a loaf tin
• Sift the flours, baking powder and sugar in to the food processor and then pulse briefly to combine.
• Add the butter, eggs, zest and juice and then process until fully combined.
• Empty into the lined loaf tin and then bake for35-40 minutes, until golden brown on top.
• Remove and leave to cool in the tin.  Prick all over with a fork or skewer. 
• Mix the drizzle and pour over.  Leave the drizzle to set and then remove from the tin.
• The cake will keep for up to 3-4 days in a tin.  And it’s completely brilliant.