They say when life hands you lemons, make a gin & tonic and this is an axiom which we wholeheartedly endorse. However, if life hands you a whole load of lemons, for instance in the form of several bags of the things on a Tesco order when you thought you were ordering single lemons, you could also make some lemon drizzle cake. This recipe is for a basic loaf cake which can easily be adapted. Limes can be used instead of lemon, herbs like rosemary or basil can be added or just add some chopped stone fruit and spices - a cinnamon & plum loaf would be especially lovely.
Lemon Drizzle Cake
175g butter, softened
175g caster sugar
175g self-raising flour
For the drizzle:
150g icing sugar
1. Line a loaf tin with some baking paper, lightly grease the tin and pre-heat the oven to 180°C (160°C for fan forced ovens).
2. Zest and juice the lemons. Mix together the butter, caster sugar and lemon zest with an electric mixer (or wooden spoon & a lot of welly) until pale and fluffy.
3. Add the eggs one at a time, mixing well after each addition. Mix in the lemon juice - don't worry if the mixture separates, it should come back together once the flour is added.
4. Fold in the flour just until everything is mixed together.
5. Pour the batter into the prepared loaf tin and bake for around 45 minutes, or until golden brown and an inserted toothpick comes out clean. Remove from the tin and allow to cool.
6. While the cake bakes, make the drizzle icing. Zest and juice the lemons and mix with the icing sugar in a small bowl.
7. Once the cake is cool, pour the icing over the cake then slice up and enjoy.