Lemon Drizzle Cake

Hey Everyone,

Sorry for not updating in so long, but as it's my holidays I've been away or busy!
So, as (hopefully) most of you are aware, the Great British Bake Off has started again and I've decided that every week I'm going to make either the signature bake or the technical challenge from episode two weeks before...
Therefore, I'm doing the signature bake from week one, which was Lemon Drizzle Cake.

The recipe I'm using is one that I borrowed from my Mum's friend Anne, which she said was foolproof and isn't too sweet from the combined sugars in the cake and the drizzle, as well as it having a very distinct lemon flavour!

The cake itself was moist and very light, taking only 30 minutes to bake, the prep time taking only 15 minutes as well. Also, it's possible for the lemon to be substituted for orange, making a slightly tangier than the lemon, though the flavour is slightly more subtle.

Anne's Quick and Easy Lemon Drizzle Cake

Making Time - 10 Minutes
Baking Time - 30 Minutes

Ingredients

• 6oz Butter, melted
• 3oz Caster Sugar
• 6oz Self-Raising Flour
• 1 Large Egg or 2 Small Eggs
• 2 Lemons zest

Drizzle

• 3oz Granulated Sugar
• 2 Lemons Juice

1. Set the oven at 180 Degrees Centigrade/Gas Mark 4, then mix the melted butter and caster sugar together. Add the eggs and lemon zest to the butter mixture.

2. Sift in the flour and mix thoroughly. If the mixture is too thick then add a bit of milk. Now pour the mixture into your prepared cake tin. (An 8 inch spring-form tin is the ideal size.)

3. Meanwhile, squeeze the juice from the lemons into a bowl with the granulated sugar. Mix well. Once the cake is baked, allow it to cool briefly, before you prick the top of the cake with a skewer. Then spoon the lemon juice and sugar mixture over the cake after it has been removed from the tin. Let it cool further before eating.

Please Enjoy!!!