Because who doesn’t like a slice of cake with a cuppa?
I did this recipe on a whim on the last Bank Holiday Monday. I love baking on the Bank Holidays! Basically, I was home alone, with not much to do. I fancied whipping something up and after a hunt around my kitchen cupboards, I realised I had everything but the lemons to make lemon drizzle cake.
I think this was one of the first recipes I learn to do. It’s basically a very simple cake sponge with added zesty flavour. I love lemon, it’s the freshest of all tastes. Perfect for these hot, sunny days that we seem to be having recently (and want to stay!) I’d recommend baking it in a loaf tin, easier to control and bake in a quick time. Plus, lemon drizzle cake is a super photographable bake- ideal for those foodie shots on Instagram.
Read more: Sweet Treat Recipe Ideas.
3 large eggs
170g caster sugar
zest of two lemons
170g unsalted butter
1 tsp chia seeds
FOR THE DRIZZLE
juice of two lemons
100g icing sugar
Pre heat your oven to 180C and line you loaf tin with baking paper.
Cream the butter and sugar together until combined. Add the eggs and slowly add in your flour. Add your chia seeds and zest your lemon and add into the bowl until it’s a smooth mixture.
Pour the mixture into your loaf tin and place in the oven. Bake for 30- 35 minutes, until it is golden brown on top.
While you’re waiting, mix together the juice of your lemon and icing sugar until totally smooth.
Once the cake is baked, take out of the oven, leave to cool until it’s slightly warm but not piping hot. Once cooled, poke holes all over the cake and pour the drizzle over the cake, allowing it to seep into the cake. Sprinkle with icing sugar to finish.
This is honestly one of my favourite things to whip up. Perfect for a Sunday afternoon of baking.