Lemon Drizzle Cake

A quick update...
I've now done a few "batches" of lemon drizzle cake. Only once have I managed to keep one for more than 48 hours (by hiding it!) but I can now confirm that it does keep!

It has proved so popular at my dog-school that the recipe has been passed around, and no fewer than 3 different families had lemon drizzle cake last weekend, for the first time. Thank you again for such a lovely "classic".

 

I've got a fundraiser coming up for the cat hospice and have been asked to make some stuff to sell so I've decided to make a couple of loaves of this plus a couple of loaves of pumpkin bread too. I expect there will be no leftovers!!

 

Oh, yes, made this years ago. It is good.

 

the description given by one of the dog-school instructors is:
"this recipe has now gone family-viral!" She made it as a beginner cake-baker for family when they came to visit, and now everyone, I mean EVERYone in her family is asking for the recipe!!

 

Roaring success then Sian!!

 

Just noticed in the receipe, Margarine, Major YUCK. All butter in my house.
Do you know Margarine is 2 molecules from plastic.

 

I thought it was only one

 

Only butter in our house too,

 

I admit to using that liquid Flora for some things, its handy for sauces, but "best" butter best.

 

It does say marg, but I normally make it with butter, unless baking for my dairy-intolerant friend....

 

This cake is a 'regular bake' for my family.

For the topping - I use icing sugar with the lemon juice (or caster sugar for a slightly 'more crunchy' topping) and leave it in a cereal bowl on top of the oven/below the grill, if you know where I mean. I prepare that while the oven is 'getting up to temperature' and leave it there throughout the baking time. By the time the cake is done, the icing sugar has thoroughly dissolved into the lemon juice to form a thick syrup.

I leave the cake, in its lining paper, in the cake tin and prick the top all over with an old, fine knitting needle. Then pour dessertspoonsful of the warm syrup slowly over the holes giving it a chance to soak through, tilting the tin gently as the top of the cake begins to 'flood'. When cooled, the surface of the cake remains 'slightly tacky' with the little juicy bits of lemon on the surface.

 

Ooooh, I could just demolish a wadge of that with my mid morning cuppa Ollibeak,
sounds divine....

 

Just about to put one in the oven in a few minutes - I'll put the kettle on in a couple of hours when it's cooled down .

 

Would love a piccie please Ollie,
Jenny