Drizzle Me This
I wish we had lemon trees like this in the UK.
Makes enough for two piles of bitesize pieces or about 20 big (ish) slices
– 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 –
– 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!