If you follow me on Instagram, you’ll have seen that I went to Italy on my holidays this summer. It was amazing. We started in Rome for three days, before taking the train to Sorrento and spending three days enjoying the sun and the sea. One of the days in Sorrento, I got on my adventure bag (aka a yellow back-pack that I bring everywhere) and headed off in search of a lemon grove. I found one and it was one of the most beautiful sights I’ve ever come across. To my delight, there were two stray lemons that had fallen off the trees which I decided to bring home with me. This is how my Lemon and White Chocolate Drizzle Cake was born.

I am a big fan of drizzle cake and the addition of white chocolate chunks adds a little bit of texture. I used Free’ist white chocolate with strawberries pieces, dispersing them throughout and add a few to the top of the cake too.

Hope you enjoy!

Amy x

Ingredients
6oz margarine, softened
6oz caster sugar
3 eggs
1 tsp vanilla essence
8oz self-raising flour
1 tsp baking powder
100g white chocolate chunks/chips
Zest and juice of 1 lemon
4 tbsp caster sugar

Method
Preheat the oven to 180C. Grease and line a 2lb loaf tin.

Cream the margarine, sugar and lemon zest until light and fluffy.

Beat in the eggs and vanilla essence and fold in the flour, baking powder and 75g of the chocolate.

Bake in the preheated oven for 50-60 mins.

While the cake is cooling, heat the sugar and the lemon juice over a medium heat until the sugar has dissolved.

When the cake is cooked, pierce holes over the top using a toothpick. Pour over the glaze and sprinkle over the remaining chocolate.

Remove the cake from the tin and allow to cool on a wire rack.