The Perfect Bake: Lemon Drizzle Cake

I have been on a mini break from work for the last two weeks; this is not to say life has not been quiet! With a couple of university sporting End of Season Dinners attended; one of which I had to organise, combined with the sunshine breaking out in Devon, life has been pretty sweet! So I thought it about time to add another bake to the mix. Today I fancied a lemon drizzle cake as the sunshine is out and it would be rude not to!

Quite frankly an amazing bake. This is a show stopper afternoon tea cake, alternatively a delicious pudding served with a few raspberries and a dollop of yoghurt. It is incredibly simple and is much like the process for a Victoria Sponge Recipe but with a few added extras & a bit more volume...

Serves 10-12

Pre-heat the oven to 180°C

Bake to perfection for 50minutes

You will need the following:

Cake

225g Butter

225g Caster Sugar

225g Self Raising Flour
4 Eggs

2 Lemons ... juice & zest

30g Poppy Seeds

Drizzle

Juice of 1 lemon

100g Caster Sugar

Icing

225g Icing Sugar

Zest of 1 lemon ... the juice of half of it

Method:

Cream together the butter and sugar

Add in the eggs one at a time

Next stir in the flour

Until it forms a smooth texture

Grate the zest of two lemons

Add the zest of the two Lemons & squeeze in the juice of the lemons

stir until combined well

Finally, stir in the poppy seeds

As this is a deep cake as well as greasing the deep cake tin with butter cut a piece of baking paper to the shape of the tin to lay in the bottom; this will just help out when removing from the tin