Sexy Lemon Drizzle

Lemon drizzle used to be my favourite. Unfortunately, I can never have this as a treat when I'm out anymore, because whatever they give me is never as good as this bad boy I can whip up at home. Sigh.

Ingredients

• 150g each of sugar, butter, and self raising flour
• 2 eggs
• 1 lemon
• 50g extra sugar for the glaze

How you do

• Melt the butter, mix it with the sugar.
• Zest the lemon; chuck the zest in
• Add the eggs and mix it some more
• Add the flour and mix it again.
• Stick the batter in a loaf tin. (I like to use a loaf tin liner for this one if I've got any, because it saves losing any of the drizzle.) Bake for 45 mins. (I check it after 40.) A skewer should come out clean.
• Leave it in the tin for a bit. Glaze it while it's still warm.
• The glaze: Squeeze the juice of the lemon into a pan with 50g sugar. Heat it gently and keep stirring until it's all melted together and gone all syrupy. (You can melt the butter in the microwave if you wantk, but this bit really needs to be in a pan on the stove.) Pour this over the cake while it's still hot, and while the cake is still warm.
• Let it cool a bit more before you try to eat it, but fresh and warm is the best way.

Why I love it

• Easy to remember. Short ingredient list, and it's just 150 of everything.
• No skill required
• Not labour intensive - easy to make by hand without a stand mixer
• You've probably got everything you need for it in the cupboard.
• Inexpensive
• Tastes glorious!

Ingredients notes:

• Lemon: Unwaxed is best
• Sugar: normal granulated, or caster sugar both give a good result.
• Eggs: medium is probably fine. Room temperature, you heathen! You can beat them before you add them to the mixture, I suppose. If you want. I always do the zest first, because 1) otherwise I am liable to forget it, and it's kind of a key ingredient, and 2) it ensures the butter has cooled enough that you don't end up with scrambled eggs in your cake batter.
• Flour: self raising! Or add a raising agent to plain (all purpose) flour. It's 1tsp of baking powder per 100g so (getchore calculators out) 1.5tsps of baking powder for this recipe. I pretty much never sift flour, because, genuinely, can't see the point. Who can be bothered? But if a recipe calls for self raising, and I use plain and add baking powder, then I do sift it. I feel like it needs all the help it can get, you know? Just makes me feel better about the whole thing, really. I've started adding a bit at a time, just because.

Serving suggestions

I have no idea how well this keeps, because it's never lasted longer than a few hours. Honestly, I consider myself lucky if it lasts longer than an hour. Usually it's all gone before it's gone completely cold.

I have managed to have it cold a couple of times. It's still pretty good. I recommend having a chunk of it with a cup of tea around eleven a.m. Yum!

Also very edible warmed up (stick a slice in the microwave for 30 seconds or so).

Have it hot with custard after a Sunday roast.

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Thank you for reading! Let me know if you give it a go!