My hubby came back from work the other day with 5 huge, delicious looking lemons that his work colleague had grown in his garden, in exchange for 18 eggs from our lovely chickens.
I decided to use up one of the lemons and some of our eggs to make my Mum’s Lemon Drizzle Cake. It truly is delicious, very zesty and perfect with a cup of tea! My Mum was trying to recall where this recipe came from and she reckons it was from my Great-Aunt, so it is a long standing favourite in my family. Give it a go, you won’t be disappointed unless you are my son who doesn’t like lemons but that’s fine, it means there is more for the rest of us!!
170g (6 oz) Self-raising flour
170g (6 oz) Caster Sugar
1 level tsp Baking Powder
1 finely grated Lemon Rind
110g (4 oz) Soft Margarine (at room temperature)
4 tbsp Milk
Juice of the Lemon.
110g (4 oz) Caster Sugar
1.Line cake tin with baking paper.
2. Beat all ingredients together for about 2 minutes, increasing speed throughout.
3. Spread mixture in tin.
4. Bake in fan oven at 180 degrees C for about 25-35 minutes.
5. Make the icing whilst the cake is in the oven.
1. Mix the lemon juice and caster sugar together.
2. Pour icing over the cake whilst still hot in the baking tin.
3. Allow to cool.
4. Remove from the tin.
Take a break and enjoy a piece of my Mum’s Lemon Drizzle Cake with a lovely cup of tea!
My hubby wanted seconds!!
I hope when you give it a go, it’s a tremendous success!