Lemon Drizzle Cake

This is not a Polish recipe but my nephew loves cakes with lemons and after trying many versions this is the one I baked for him especially when he came to visit recently.  I will be sticking with this recipe from now on.

Ingredients – Cake

• 175g butter or block margarine
• 175g caster sugar
• 3 eggs
• Zest of 2 lemons
• Juice of 1 lemon
• 160g self-raising  flour

Ingredients – Drizzle

• Juice of 1 lemon
• 110g caster sugar

Method

• Grease and line a large (2lb) loaf tin – or use a ready bought liner.
• Pre-heat the oven to GM 4 – 180^oC
• Cream the butter and sugar till soft and fluffy
• Add the lemon zest and mix again.
• Add the eggs, 1 by 1, and mix well.
• Add the juice of 1 lemon and mix well.
• Fold in the flour with a metal spoon.
• Put the mixture into the loaf tin and gently level the top.

• Bake for around 50 – 60 minutes – check after 40 minutes and cover the top with greaseproof paper if needed to prevent the top burning.
• Leave to cool slightly in the tin and then remove and place on a cake rack and allow to cool a little more.
• Prepare the drizzle by mixing the sugar and lemon juice until it dissolves.
• Remove the greaseproof paper or liner and place the cake onto a plate (a long rectangular one with a lip around the side is the best ) so that the base is flat and excess drizzle does not run off.
• Prick the top of the cake with a skewer
• Gently spoon all the drizzle over the top of the cake

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