lemon fireplace

Although our lemon drizzle cake is popular all year long, there is something about easter and spring that makes us go extra crazy about it.  Maybe its their bright, cheerful colour lifting us out of the darkness of winter or simply that they smell so refreshing.  Whatever it is, year after year this easy recipe always provides a sweet, zesty slice of spring!

We normally make lemon drizzle loaves but this recipe is perfect for little fairy cakes,lemon bars or an elegant afternoon tea cake.

lemon cake

 

 

Ingredients

SPONGE

2 eggs

175g caster sugar

150g of butter, plus extra for greasing

finely grated rind of 1 lemon

175g self raising flour

125ml milk

icing sugar for dusting, if you fancy

lemon cakeplate

SYRUP

140g icing sugar

50ml of freshly squeezed lemon juice  – double these quantities for an extra zesty syrup

 

METHOD

Preheat oven to 180 degrees/ 350 fahrenheit/ gas mark 4

Grease your loaf tin or cake tin

Place the eggs,caster sugar and butter together and whisk until smooth and fluffy.  Mix in the lemon rind

Fold the flour into the mixture and add the milk, mix evenly

Spoon mixture into prepared cake tin.  Bake in the preheated oven for 30 – 45 minutes or until golden brown and firm to the touch

(fairy cakes and shallow baking trays will all bake in alot less time (15-20min) so keep checking on the sponge’s progress)

While the cake is baking, make the syrup by placing the icing sugar and lemon juice in a saucepan, heating gently and stirring until the sugar dissolves – do not boil.

When ready take sponge out of the oven and while still hot prick the cake with a skewer and spoon the hot syrup evenly over the top, allowing it to be absorbed.

leave to cool in its tin and dust with a little icing sugar or decorate with candied lemons.

Make a hot cup of tea and try a slice – the enders are particularly lemony and delicious!

lemon circle