The lightness of the sponge, its moist delicate texture and fluffiness works in perfect harmony with the gentle crunch of the clear lemon flavoured topping.
This cake is possibly the most simple delicacy to cook that there is, yet it looks impressive and tastes simply delicious. A firm family favourite, lemon drizzle cake has been around for years. It’s longevity as a favourite is testimony to its simplicity, economical recipe and appealing taste. People of all ages find this cake simply delicious, as it is light enough to appeal to the most finicky of eaters, yet the crunchy topping makes it popeular with children, too.
Lemon is a superb flavouring for cake, as its natural tartness complements the sweetness of the sponge and prevents it from becoming too cloying on the palate.
This cake is best served with a traditional English Breakfast tea on china plates with doilies, cups and saucers and delicate napkins for a real evocation of a British countryside summer!
Cooking time for the sponge is approximately 45 – 55 minutes, or until a skewer inserted in to the centre of the sponge comes out completely clean.
Ingredients for the Lemon Drizzle Cake:
- 4 oz / 100g of butter or margarine, softened
- 6 oz / 150g of self raising flour, sifted
- 6 oz / 150g of caster sugar
- The finely grated rind of one lemon
For the Ice Topping:
- 4 oz / 100g of caster sugar
- The fresh juice of one lemon.
Method for Baking:
- Preheat the oven to 175c / 350f, gas mark 4
- Oil a 7 inch / 8cm cake tin and line the base with greaseproof paper
- Put all cake ingredients in a bowl and beat until smooth
- Turn into the prepared tin and smooth until level
- Bake until a skewer inserted in to the centre comes out clean
- Remove from the oven but leave in the tin
- Mix caster sugar with the lemon juice and brush or spoon over the top of the cake until all the icing mixture is used
- Leave in the tin until cool, then lift out and serve with cream, ice cream or crème fraiche, or on its own as a delicious and light afternoon tea time treat.
This cake keeps well in an airtight container for up to five days, though it is unlikely that it will last that long once the family catch a sniff of the light lemon scent which makes this cake so appealing! The sponge and topping can also be frozen, making it an ideal cake to bake before a big family event or summer dinner party which requires a light and universally-appealing treat.
Jen Syrkiewicz - Jen is a writer based in York, UK. She has many years of experience in the communications field, and specialises in Blog Writing and Blog ...
