Drizzle Me This


This post is purely for the liberation of this particular recipe. So, for now, your eyes are spared from my general ramblings. This cake was made for my best friend after I owed her money from an IKEA trip, I thought i’d try it out. Partially because she didn’t specify what cake she fancied, and partly because I really really love lemon drizzle cake

I wish we had lemon trees like this in the UK.

It’s a slightly edited version of another recipe I found a little while ago while perusing the internet. I, however, have no idea where it was from. But, thank you very much to whomever I borrowed this from, wherever you are!

Drizzle Kicks.
Makes enough for two piles of bitesize pieces or about 20 big (ish) slices

 
230g self raising flour
230g golden caster sugar – or granulated, whichever you have to hand really.
230g softened unsalted butter
Rinds and juice of two unwaxed juicy lemons (pick your mind up out of the gutter!)
4 eggs
Three tablespoons caster sugar (this one, however does need to be caster)
 
This cake is really really easy to make, and relatively quick!

– Firstly, naturally, preheat the oven to 180C/Gas mark 4/160C (fan assisted oven) and line a square tin. Just a note on this, it doesn’t really matter how big the tin is, if you want smaller bites, use a bigger tin, if you want more of a thicker cake, use a smaller one, or you can make a lemon drizzle loaf if you like, it’s quite versatile size wise.
– Cream the butter and sugar together – aka, beat the hell out of it – until it’s nice and creamy. Add the eggs one by one, mixing in between so it’s nice and smooth. If it starts to curdle at any point whip a bit of flour in there to help if combine a little easier, and to help with the ‘baking freak-outs’.
– Beat in the flour quite tenderly, if you were using an electric mixer up until now, it’s time to use a human touch, just so you don’t knock every ounce of air out of it. – When the flour is almost combined add in the rind and stir in until all is well combined – 

NB on the rinds by the way: if you’re grating with a box grater, use the smallest one you have at your disposal, otherwise you might end up chewing on a big chunk of rind, might be nice for some, possibly not for others, so make sure it’s nice and fine.

– Pour it all into your prepared tin and bake for about 35-50 minutes, depending on the size of your cake tin. If it’s quite a shallow sort of thing you’re going for, keep an eye on it, checking every two or three minutes after the 35 minute mark, it shouldn’t go too golden!

– Once cooked to perfection, skewer a load of holes in the cake, ready for the drizzle-bits!
– Mix the caster sugar and lemon juice together in a small bowl, taste to make sure it’s all alright. Not too sweet or too bitter, and spoon over the cake, getting it into all the cracks. It’ll probably run to the side of the cake tin but it’s not a big deal!
– Leave to cool completely in the tin and until the sugar and lemon drizzle has crystallised and set a bit, take it out and cut up into lovely little pieces. And enjoy it.

It should look something like this little morsel! 

I really hope you enjoy this cake as much as I do.
 
Peace
JR
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