Baking with Burns: How to make lemon drizzle cake

We all love a good cake, right? Here's a scrumptious one that's easy to make - particularly if you follow Lisa's recipe...

One of the most popular cakes in any tea shop or bake sale is the lemon drizzle cake.

This zesty moist sponge cake has become a favourite served with afternoon tea, but most people enjoy it at any time of the day.

I like to make a light sponge soaked in syrupy lemon juice, served with a brew, while settling down with a good book. As I have given up chocolate for Lent, lemon drizzle is now top of my list for a sweet treat.

The recipe below is also a fond favourite with my sister, who lives in Cornwall. 

I have been making this cake for years and she always insists I bake some for her before I go down for a visit - hopefully in the summer!

It is an easy cake to make and one that you can’t really go wrong with - making it an ideal treat for your mum on Mother’s Day this Sunday.

All the ingredients are mixed together at the same time in one large bowl - this is called the all-in-one cake method - with the lemon syrup poured on top while the cake is still in the tin and warm. 

So go on, give it a go - it’s irresistible!

Ingredients

For the sponge

200g/7ozs unsalted butter at room temperature - this needs to be soft, but not runny

225g/ 8ozs golden caster sugar

Three medium eggs at room temperature

Grated zest of 2-3 unwaxed lemons (I tend to use three as I like the cake to be tangy)

250g/9ozs self-raising flour

½ tsp baking powder

120ml/4 fl oz milk at room temperature  

A few drops of lemon essence (optional)

Method

You will also need a 20cm round springclip cake tin, greased and lined with a baking case or baking paper

1. Preheat the oven to 180C/350F/gas mark 4.

2. Put the softened butter, sugar, eggs and lemon zest in a large bowl.

3. Sift the flour and baking powder on top, pour in the milk and lemon essence (if using) and beat with a wooden spoon until all the ingredients are combined and smooth.

4. Carefully pour the mixture into the prepared tin and spread evenly, making a slight well in the middle.

5. Bake in the oven for 50-60 minutes until the cake is golden brown and a skewer inserted in the middle comes out clean. If the cake is beginning to brown too quickly, put a piece of foil or baking paper loosely over the top.

6. While the cake is cooking, make the syrup topping. Mix the sugar with the lemon juice and zest.

7. As soon as the cake is cooked, take it out of the oven and put it on a wire rack, still in the tin. Prick the cake all over with a clean darning needle or a cocktail stick. Then spoon the lemon syrup mixture all over the cake allowing the syrup to trickle into the holes. Leave the cake to cool completely, then remove it from the tin and lining paper and slice into thick tasty wedges!