Nana's Lemon Drizzle Cake Recipe
6oz/170g Caster Sugar
2 Large eggs
Grated rind of one lemon
4 tbsps/60ml milk (I use semi-skimmed)
6 oz/170g self raising flour
For the syrup:
3 oz/85g Icing sugar
3 tbsps/45ml Lemon Juice
1) Preheat oven to Gas mark 4/180º/160º in fan oven.
2) Grease and line a loaf tin (I use greaseproof baking paper), cutting any excess from the top of the tin.
3) Cream butter, eggs and sugar together in a bowl.
4) Then add the grated lemon, flour and milk. Mix together thoroughly until mixture is smooth - I used an electric mixer for this.
5) Pour into the greased and lined loaf tin and bake for about 50 minutes.
6) Once the cake is cooked, leave to cool slightly, keep in the tin. While the cake is still warm, make the syrup. (If the cake is cold when the syrup goes on, it will not soak in properly and will leave a 'frosted' glaze, rather than the clear glaze that it should have.)
7) Add the lemon juice (I squeeze it from the grated lemon, but you can use bottle lemon juice too) and icing sugar to a small saucepan and heat gently until the sugar has dissolved. DO NOT BOIL!
8) Using a skewer, make holes in the cake - randomly from the top to the bottom. Slowly pour the syrup all over the cake - making sure that it goes into the holes that you have made. I usually lift the cake slightly and gently peel the baking paper away from the sides of the cake, so that it is covered by the syrup.
9) Leave to cool further before cutting a slice to eat! It is equally nice warm as it is cold. Store in an airtight container to retain the moisture.