It’s time for a sweet treat this month from Tony’s kitchen. It’s also an office favourite – the humble lemon drizzle cake. Here’s the recipe:
8oz of butter / margarine
8oz of sugar
4 medium eggs
8oz of self-raising flour*
½ tsp of Sicilian Lemon Extract
Zest of two lemons (grated)
Juice of 2 lemons
*If a gluten-free version is needed, use appropriate flour then swap 2oz for 2oz of ground almonds.
Beat the butter and sugar until light. Whisk in the eggs, one at a time. Add the flour and zest with extract, and fold in gently. Scrape into a lined tin. Tony uses a brownie tin, and gets roughly 12 slices out of each batch.
Bake in a medium oven for 30 – 40 minutes. Leave for 5 minutes to cool before turning out and pouring ¾ of the lemon juice all over the cake. Be sure to put a plate underneath it if you want to avoid a messy worktop. When the cake has fully cooled, make the icing by mixing icing sugar with the remaining lemon juice. Wait until the icing has set before serving. Make yourself a cuppa and enjoy.
Good luck with the baking! If you attempt any of Tony’s recipes, send us your photos!