Tag Archives: tana ramsay

The Pretend Bakers: Lemon Drizzle Cake

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I miss summer. Yes, I’m in Singapore and one can argue that it is always summer here. But this isn’t the summer I’m talking about. I miss summer, where people go out into empty open fields, shoulders (and a lot more) bared, lazing around, soaking in the warm comforting rays. A picnic always seems like a good idea, an afternoon tea in the garden makes the day perfect. I miss the carefree laughter of children that gets mixed up with a light gasping of breath as they run around without a care in the world playing tag. I miss the clinking of ice in sweating jars of sangria and lemonade. I miss the trees adorned with lemons, and their scent…refreshing, delightful and absolutely cheery. I needed to bring a little of that kind of summer back here, and what better way is there than to make myself a loaf of Lemon Drizzle Cake that embodies my perfect summer. If you can’t have a proper summer, I guess having a taste of one is probably the next best option.

 

I have made this a few times in the UK for the housemates or whoever was over to visit, even though it was never really summer while I was there. It is one of the simplest cake recipes around and it never fails to turn out great. Moist and zesty, it awakens my taste buds with its well-balanced sweet tang each time. A cup of tea to wash it down and life is all well and peachy.


Recipe (adapted from Tana Ramsay’s Lemon Drizzle Cake)

Batter:

225g unsalted butter , softened

225g caster sugar

4 eggs

Finely grated zest 1 1/2lemons

225g self-raising flour

 

Drizzle Topping:

Juice of 1 1⁄2 lemons

90g caster sugar

A teaspoon of icing sugar (optional)

Instructions:

  1. Heat oven to 180C/fan 160C/gas 4
  2. Beat together softened unsalted butter and caster sugar until pale and creamy
  3. Add 4 eggs one at a time to the mixture, slowly mixing through
  4. Sift in self-raising flour then add finely grated zest of 1 ½ lemon and mix until well combined
  5. Line a load tin (8 x21 cm) with greaseproof paper and spoon in the mixture.
  6. Bake for 45-50 mins until a skewer inserted into the centre of the cake comes out clean.
  7. Allow cake to cool in its tin. Meanwhile, mix the juice of 1 ½ lemons and 90g caster sugar to make the drizzle
  8. Prick the warm cake all over with a skewer/fork, then pour the drizzle over. The drizzle will form a lovely slightly crisp topping once the cake has cooled.
  9. Sprinkle with a touch of icing sugar.