Lemon Drizzle Cake

I can't believe how much I am baking!
I remember making a scrummy Lemon Drizzle Cake after listening to Jimmy Young on the radio while I was ironing ( my how times change). He had a little chipmunk type character who uses to squeak "what's the recipe today Jim?"
I never found the same recipe but this one looks very like it.

Lemon Drizzle Cake Recipe by Tana Ramsay
(I adjusted the lemon from the original to make it more tangy)
Good Food magazine

Cuts into 10 slices

Preparation and cooking times
Prep 15 mins


Cook 45 mins

Ingredients
225g unsalted butter , softened
225g caster sugar
4 eggs
finely grated zest 2 lemons,
225g self-raising flour

FOR THE DRIZZLE TOPPING

juice 2 lemons
85g caster sugar



Heat oven to 180C/fan 160C/gas 4. Beat together 225g softened unsalted butter and 225g caster sugar until pale and creamy, then add 4 eggs, one at a time, slowly mixing through. Sift in 225g flour, then add the finely grated zest of 1 lemon and mix until well combined. Line a loaf tin (8 x 21cm) with greaseproof paper, then spoon in the mixture and level the top with a spoon.

Bake for 45-50 mins until a thin skewer inserted into the centre of the cake comes out clean. While the cake is cooling in its tin, mix together the juice of 1 1/2 lemons and 85g caster sugar to make the drizzle. Prick the warm cake all over with a skewer or fork, then pour over the drizzle - the juice will sink in and the sugar will form a lovely, crisp topping. Leave in the tin until completely cool, then remove and serve. Will keep in an airtight container for 3-4 days, or freeze for up to 1 month.


Note for 2 oven Aga: rack on floor of roasting oven, place at front, put cold metal sheet on rungs above tin. 45 mins was just about right.  Note:  think it might be a bit undercooked in the middle.  Maybe another 5 mins next time.


Per slice
399 kcalories, protein 5g, carbohydrate 50g, fat 21 g, saturated fat 13g, fibre 1g, sugar 33g, salt 0.3 g