Zesty Lemon Drizzle Cake

I often get asked what inspires each of my bakes. Sometimes I’m inspired by a “day” such as National Chocolate Day or Peanut Butter Day. Other times I bake based on a season or event such as Easter or Christmas. But, more often than not, I am inspired by the ingredients that I have. That’s what happened this weekend. There were some lonely lemons lurking in the fruit bowl and I said enough was enough, they were getting used one way or the other!

Lemon Drizzle Cake
Lemon Drizzle Cake

If your lemons are a bit dead looking, as mine were, pop them in the microwave for 20-30 seconds. The heat helps to release more juice. On the contrary, cold lemons give the best zest. So, what to do if you need juice and zest? Zest a cold lemon, pop the “naked” lemon in the microwave and voilà, lots of juice and lots of zest.

Lemon Drizzle Cake
Lemon Drizzle Cake

This cake is equally delicious made with orange juice and orange zest. If that sounds like something you’d enjoy, you might like my Spiced Cherry & Orange Loaf. Or if you’d prefer to stick with the lemon, maybe you’d like my Lemon & Cinnamon Cake.

Hope you enjoy!

Amy x

6oz margarine, softened
6oz caster sugar
3 eggs
8oz self-raising flour
Zest and juice of 2 lemons
6 tbsp granulated sugar

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 the juice of one lemon and fold in the flour. If the mixture is vey stiff, add in another splash of lemon juice.

Bake in the preheated oven for 50-60 mins.

While the cake is cooling, make the glaze by simmering 4 tbsp of the granulated sugar and the remaining 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 granulated sugar.

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