Lemon Drizzle

A great recipe that costs pennies to make.

I made a bit of a booboo with the recipe, but overall, it turned out great.  Afterall, making mistakes when baking makes some of the best recipes known to man.  I also burned my finger rather badly when taking the tin out of the oven, so please, please, please, be careful!

Ingredients

2 eggs

3oz self-raising flour

3oz caster sugar

3oz butter

1/2 tsp baking powder

Lemon zest from 1/2 lemon

For the drizzle

2oz caster sugar

Juice from 1/2 lemon

Method

  1. Preheat your oven to 180C / 160C for fan assisted ovens.
  2. Line your loaf tin with greaseproof paper.
  3. Combine the eggs, flour, sugar, butter, baking powder and lemon zest in a large bowl, until creamy.
  4. Pour in to your lined tin.
  5. Bake in the preheated oven for 35 minutes, or until golden brown and springy to the touch.
  6. Remove from the oven, and whilst it’s cooling, measure out your sugar for the drizzle, and stir thoroughly with the juice from 1/2 a lemon, until the sugar is fully dissolved.
  7. As soon as the sugar is dissolved, pour the mixture over the top of the still warm cake, and spread all over with the back of a metal spoon.
  8. Allow to cool completely before removing from the tin.
  9. Slice up and enjoy!

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