This past week has been a crazy one. My hands are literally blistered from baking and my body is now running on empty. What I need right about now is a decent cup of tea and a deliciousness pick-me-up, like a slice of Granny’s Lemon Drizzle cake!
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For those of you who aren’t following Baking it Granny’s on social media (Facebook, Twitter, Instagram…), you may have missed that this weekend I was demoing at the Foodies Festival in Edinburgh. It was a fantastic weekend filled with baking and amazing food. It was lovely getting to chat with people about all the things their Granny’s used to bake too.
Today though it is back to reality. I had hoped to have Granny’s Lemon Drizzle Cake up before now but I found myself drowning in Tiffin as I prepared for the Foodies Festival. That didn’t stop me enjoying a slice or two of this Lemon Drizzle (which I’d thankfully baked the week before) to keep me powering through the endless prep.
Like any good Lemon Drizzle, this moist little loaf is bursting with flavour and topped with a zesty icing glaze which holds a little crunch. Best of all, you literally bung it all in a bowl, mix it, bake it, finish it with some syrup & icing and you’re done! And with Granny’s tried and tested methods, we guarantee there won’t be a dry-tasting slice in the house!
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Lemon Drizzle Cake
Ingredients
- 170 g Self-raising Flour
- 115 g Butter
- 170 g Caster Sugar
- 2 Eggs
- 5 tbsp Milk
- 1 Lemon
- 85 g Icing Sugar
Instructions
- Pre-heat your oven to 170°c and line a 2lb loaf tin
with some greaseproof paper. Set aside.
- In a large bowl, sift the flour over the butter, caster sugar, eggs, milk and zest of your lemon. Mix well until all the ingredients are combined and smooth.
- Transfer to your pre-lined tin and bake for 45-50 minutes until golden on top and skewer inserted comes out clean.
- Allow to cool in the tin for 5 minutes before poking the top of your cake all over with a skewer.
- In a small bowl, mix half the icing sugar with the juice of your lemon to created a syrup brush/spoon half of the syrup all over the cake.
- Add the other half of icing sugar to the remaining syrup to create a thin icing. Spoon over the top whilst the cake is still warm to finish with an icing glaze.
- If desired top with a little extra lemon zest or some yellow sugar
.
with some greaseproof paper. Set aside.
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Jenny Paulin says
August 10, 2017 at 7:29 ammmmmmm I do love a lemon drizzle cake – always so moist and full of lemon flavour. I like your little yellow sugar prices used for the decoration
thank you for linking to #Bakeoftheweek x
Stef says
August 23, 2017 at 9:26 pmWOW! Made this cake this arvo- the cake smelt good, looked good and boy did it taste good too! So moist and zingy, can’t wait to share with family tomorrow. Bonus is kitchen smelt lovely Too! Glad I got to see you in Edinburgh and explore your fabulous baking page Amy!
Lucy says
March 27, 2019 at 7:42 amThis lemon drizzle cake is amazing! My go to recipe. Follow it exactly and you can’t go wrong