Lemon Drizzle Cake

Tried and tested lemon drizzle cake from @cupcakejemma today. She has outdone herself, this recipe was SO GOOD! Superbly moist, utterly eyewateringly lemony and decadent. I cant praise this cake enough, in fact I did hide one just for myself. Mommies need a secret stash as the first one was demolished.

 

What you need:

For the cake:

225g  Soft Unsalted Butter
225g  Caster Sugar
4        Large Eggs
225g  Self Raising Flour
2        Lemons

For the lemon drizzle:

Juice of 2 lemons
100g Caster Sugar

What you need to do:

1. Cream softened butter and sugar together until pale and fluffy (5 mins).
2. Grease a loaf tin and line with parchment paper.
3. Crack each of the eggs into the butter and sugar mixture, mix well after each and make sure each is well combined before adding the next.
4. Add the zest of the lemons and beat well.
5. Add the flour and fold in gently with a spatula until just combined.
6. Put into the loaf tin and flatten top.
7. Bake at 170°C for 55mins or until a skewer comes out clean. 
8. Now make the drizzle. 
9. Juice the 2 lemons and add the liquid to the caster sugar. 
10. Combine until it resembles the texture of corn syrup.
11. While the cake is warm, stab cake with skewer all over to allow drizzle to get inside the cake. 
12. Pour drizzle all over cake.
13. Try to allow cool for a further 15-20 mins to allow drizzle time to work.
14. Hide lemon drizzle cake from kids and eat to self and promise to start diet tomorrow!