It's National Baking Week from 18-24 October and what could be better than a lemon drizzle cake.
As with most of the cakes I cook, this can be cut into squares and frozen. The cake defrosts perfectly. This is a very fluffy cake and instead of using the usual three eggs, this recipe uses only two and the juice of a lemon is used, giving a very lemony cake. Also the topping is just a little different from the usual lemon drizzle cake.
I know some people think baking is too time consuming, but you don't need any special equipment for this recipe, and even if you just throw everything into a bowl and mix with a wooden spoon for a couple of minutes, the cake will still be lovely.
Hope this has encouraged you to bake a cake this week!
125g butter, 175g caster sugar, 2 large eggs, 175g self-raising flour, 2 unwaxed lemons, 50g granulated sugar.
1. Preheat the oven to 180°C/Gas 4. Lightly oil an 18cm square cake tin and line with baking paper.
2. Cream the butter and sugar together until soft and fluffy. Beat the eggs, then gradually add a little of the egg to the creamed mixture, adding 1 tablespoon of flour after each addition.
3. Finely grate the rind from 1 of the lemons and stir into the creamed mixture, beating well until smooth. Squeeze the juice from the lemon, strain, then stir into the mixture.
4. Spoon into the prepared tin, level the surface and bake in the preheated oven for 25-30 minutes.
5. Using a zester, remove the peel from the last lemon and mix with 25g of the granulated sugar and reserve.
6. Squeeze the juice into a small saucepan. Add the rest of the granulated sugar to the lemon juice in the saucepan and heat gently, stirring occasionally. When the sugar has dissolved, simmer gently for 3-4 minutes until syrupy.
7. Price the cake all over with a cocktail stick, to allow the syrup to soak in.
8. Sprinkle the lemon zest and sugar over the top of the cake, drizzle over the syrup and leave to cool in the tin. Cut into squares.