I just love Lemon Drizzle Cake and make it often for family, when friends come over and for customers. Mine is usually a circular one though, or sometimes I make it like a traybake served into slices. Whichever way you serve it, I just love it. Nothing else tastes like it, the sweetness of the sugar contrasting with the sour lemons. It’s a match made in heaven. It also goes down well at my local WI meeting, whenever any of the ladies make a Lemon Drizzle Cake for supper it is always one to go first.
I particularly love Lemon Drizzle cake in Spring, must be to do with the yellow sunny colours. It conjures up ideas of spring afternoon teas and of eating tea and cake at National Trust properties. Give me Lemon Drizzle over a cupcake any day of the week.
Last Sunday I was absolutely exhausted. I had had a fabulous three days away exploring the Italian Lakes and Venice with my husband as my 40th birthday present. The morning after we had got back I looked in my fridge to think of something to cook for Sunday lunch, I was still in pasta and pizza mode though. We don’t eat desserts during the week at home (though judging from the size of me you’d think I ate them all day and everyday!!) We always treat ourselves to a dessert on a Sunday and I am a stickler for sitting down at the table altogether. I do not like eating off laps in front of the TV (though we used to do it before we had kids and lived in a small cottage). My Sunday lunches are important to me and I did not want to have to go up to the supermarket unless I really had to!
I spotted three lemons lurking in my fruit bowl that needed using up so wondered if I could make them into a lemon cake. Then I remembered there was a Lemon Drizzle Loaf recipe in the Primrose Bakery Cookbook. I had made the recipe before last Autumn not long after the book came out and enjoyed making it, although I messed up the icing. I didn’t let the cake cool down long enough as I was in a hurry. The icing soaked straight through into the cake so you didn’t get that separate drizzle layer. Afterwards I read the recipe properly and it says to let the cake cool down completely in the tin. You then add the drizzle in the tin and let it set completely before serving. All good tips to help you remember for next time.
My first attempt at the Lemon Drizzle Loaf last October, as you can see I haven’t got the sugar crust as well defined as the Primrose Bakery do in their book!
The recipe itself was a pleasure to make. It was as simple as other lemon recipes though I did spend far more time looking for my lemon zester and lemon squeezer in the drawer than I did making the cake. Why is it that the very thing you want always seems to hide itself away when you need it, then it magically appears when you don’t want it?
Hey presto, here is the finished article and I followed the advice about keeping the cake in the tin and then icing it, it seemed to work better for me this time.
All cut up into slices and I’m pleased to say it was a big hit with everyone. I found my son had sneaked another slice of it at teatime and then polished it off the following day when he thought I wasn’t looking.
Love Sam x