Lemon Drizzle Cake

I'm back! No, don't adjust your screen. I know you've read that before. I always start blogging again with the best of intentions. But given what is going on at the moment, I thought now would be a great time to start again. 

Given how hard it is to find flour in the supermarkets at the moment, it looks like everyone is turning their hand at baking. So if you've managed to get your hands on a bag of self-raising (firstly, well done!) I'm hoping to post a few recipe ideas which might inspire you when you decide to use it! 

175g butter
175g caster sugar
zest of two lemons
3 large eggs
225g self raising flour
100ml lemon juice
100g caster sugar

1. Preheat the oven to 160 (fan) Line a loaf tin with baking paper.
2. Put the butter, sugar and zest in a bowl and beat until light and fluffy.
3. Add the eggs one at a time. Add one tablespoon of flour with the last egg.
4. Fold in the rest of the flour and, once combined, pour into your prepared tin.
5. Bake for 45 minutes until golden and risen. Put 100g sugar in a bowl with the lemon juice and mix. Leave to sit while the cake cools.
6. When the cake has cooled, leave in the tin and pierce with a skewer. Slowly pour the drizzle over the warm cake.

Ta da! It's as easy as that. This recipe was a guinea pig for me attempting my first ever baking video! It's something I always wanted to try and do but never quite had the guts. So last weekend, I bit the bullet and gave it a go and I'm so glad I did! The response online was lovely and it was a really fun project for me. You can watch the video here! 


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