Lemon Drizzile Cake ♥

     Hi lovelies! As I love baking so much, I had a lovely Christmas present from my mum which was a "Traditional Family Cakes" book with step-by-step guide of how to bake those classic favourites. All together this book has 40 cakes which I'm going to try and bake.
     So today I made my first ever Lemon Drizzle cake! I was a bit scared of the word "lemon" but I do want to try out new things!"This cake has a tangy lemon sugar syrup drizzled over it while still warm which permeates through the sponge to give it a wonderful moistness and extra lemony flavour" and I perfectly agree! This cake is good for new bakers like me although in future I want to open my own cake business!

Ingredients:

• 200g caster sugar
• 200g plain flour
• 1 tsp baking powder
• 3 eggs
• 150g soured cream
• 1 large lemon, zest and juice
• 150 ml sunflower oil
• zest from the lemon in the icing


• For the icing:
• 4 tbsp icing sugar
• 1 large organic lemon, juice only

Method:

1. Preheat the oven to 180C/gas mark 5.
2. Sift the flour and baking powder together. Add sugar.
3. In a separate bowl, whisk the eggs, soured cream, lemon zest, lemon juice and oil. 
4. Pour the egg mixture into dry ingredients and mix well.
5. Pour into a greased and floured 18cm cake tin and bake for 40-45 minutes until well risen and golden brown.
6. While the cake is baking you can make the icing – stir the lemon juice into the icing sugar so it coats the back of the spoon. You might need a bit of water to get the right consistency.
7. Just before the cake is done, warm the icing gently to about 40C. Remove the cake from the oven, and take it out of the tin. Prick the surface of the cake with a fork and pour over the warm icing. Give it half an hour or so to cool

{Top Tip}

For a crunchy lemon crust, make the

lemon syrup with granulated sugar

instead of icing sugar.