The recipe is from an old fashioned printed and illustrated recipe book, titled ‘Favourite Teatime Recipes’ by J. Salmon.
This is my go-to lemon cake, so I can’t believe it’s taken me until now to get it added to the blog. I’ve always been able to rely on this recipe to produce a lovely soft sponge and a really nice strong lemon flavour. It’s so quick and easy to make and it keeps well for at least five days.
Although it’s not called a lemon drizzle cake, it basically is. Unlike many lemon drizzles, the topping doesn’t have a sugary crunch. However the lemon juice, which is drizzled over the top of the cake, ensures that all the tasty lemon drizzle is held within the cake. I actually find this gives a nicer texture than a traditional crunch.
The lemon juice is mixed with icing sugar to give a syrup, which is poured over the cake as soon as it comes out of the oven. I use the tip of a sharp knife to insert holes across the cake, which allows the lemon juice to be evenly distributed across the whole cake. The syrup will also run down the sides of the cake, which means the ends are normally super lemony, making it just about the only good time to get the end piece of the cake!
Having to make the holes is slightly annoying because it defaces the appearance of the cake but I think because the cake is still warm when you make the holes, they close up slightly as the cake cools down, so you don’t notice it too much. Plus it’s much more important to get an even spread of lemon syrup so it tastes good, than it is to have a perfect looking cake.
115g (4oz) softened butter
170g (6oz) caster sugar
170g (6oz) self-raising flour
2 large eggs
4 tablespoons milk
Grated rind of 1 lemon
5 rounded tablespoons of icing sugar
5 tablespoons fresh lemon juice
- You’ll need a 2lb loaf tin. Preheat the oven to 180C/160Cfan/Gas 4. Grease and line the tin.
- Add the butter and sugar to the bowl and cream together using a stand or hand mixer, until light and well combined.
- Next add the eggs, sifted flour, grated lemon rind and milk. Beat well until everything is combined to give a dropping consistency.
- Pour the mixture into the tin and smooth the top. Bake for 40-45 minutes, until an inserted knife comes out clean.
- Whilst the cake is baking, mix the icing sugar with the lemon juice. As soon as the cake comes out of the oven, use the tip of a sharp knife to insert small holes across the surface of the cake. Pour the syrup over the cake, allowing it to soak into the holes and down the sides of the cake.
- Leave in the tin, until the cake is completely cold.
If you bake this lemon cake, please let me me know how you get on. You can reach me @theachetobake or contact me here.