Lemon Drizzle Cake

Lemon Drizzle

  • Servings: 9-12
  • Difficulty: easy
  • Print

Granny's Lemon Crusty Cake, an infusion of citrus to a classic sponge

Pleased to find a classic easy cake recipe in Granny’s recipe file, hoping that one of the boys would help me as I start the journey of working through the box.   We’ll see though, there is another kind of box (starts with x) calling on this grey January day.  

An infusion of summer is introduced in this cake, a reminder to me of the lemons growing freely and openly in Sorrento……just the ticket for afternoon tea.

Credit: Granny’s Recipe File

Prep: Grease and line a 22cm x 22cm square cake tin

Ingredients

Cake:

  • 175g Butter
  • 125g Caster Sugar
  • 3 Eggs – beaten
  • 175g Self-raising flour
  • 1 tsp Baking Powder
  • 2 Lemons – the zest of

Topping:

  • 2 Lemons – the juice from the zested lemons
  • 125g Caster Sugar

Directions

  1. Preheat the oven to 180c
  2. In a large bowl, cream together the butter and sugar till pale and fluffy
  3. Whisk in the beaten eggs a little at a time
  4. Gently fold in the flour, baking powder and the zest
  5. Pour the mixture into the tin and bake for 20 minutes, the cake should shrink a little from the sides and spring back lightly when touched

Topping

  1. For the infusion, mix the lemon juice and granulated sugar to a runny consistency
  2. Pour/Brush over the cake while still hot in the tin, and leave to cool

Post-Recipe Notes:  I’ve been given the back story to this recipe, the recipe card mentions Verbier 88…which brought back tales of a family sharing a chalet on a skiing holiday.   This recipe came from the customary afternoon tea that that gets served up on return from the slopes.  This a take away recipe from the Chalet Girl.

This comes with a high sugar warning……..I didn’t quite manage the crunch, I was too scared to go for the full amount on the topping!  Just goes to show…..make your own cake so you know what goes into your food!   Aside from that…..it’s delicious.

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One thought on “Lemon Drizzle Cake

  1. Pingback: Functional Coffee | An Edinburgh Cook

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