Lee's Lemon Drizzle Cake

Lee’s Lemon Drizzle Cake

Since summer is coming to an end, at least in London, I thought I would share my favourite lemon recipe. Baking is a good way to take a break and relax so please enjoy the recipes. This recipe is perfect for the end of summer and the beginning of autumn.

Lee’s Lemon Drizzle Cake

Ingredients - 

• 4oz butter or margarine

• 6oz self-raising flour

• 6oz caster sugar

• 2 eggs, beaten

• Grated rind of 1 lemon

For the drizzle -

• 4oz granulated sugar

• Juice of 1 lemon

Method - 

1. Preheat the oven to 180C (170C fan assisted), and grease a 2lb loaf tin.

2. Beat all the cake stuff together until it’s smooth (or cream the butter and sugar, then add the egg and lemon zest, and finally add the self-raising flour).

3. Turn into the tin and bake for 45 - 55 minutes.

4. Remove from the oven and leave to cool.

5. Mix the sugar and lemon juice together.

6. Make little holes in the cake (using a toothpick or fork) and pour the drizzle over.

This was my grandmother, Lee’s, recipe and I think the instructions for step 2 (I added the bit in brackets) really reflects her personality. I hope you enjoy making and eating it.

I am posting this on what would have been Lee’s 86th birthday. She always liked sharing her recipes so I thought I would continue that.

Please let me know if you try it and if you enjoyed it.