This has to be one of my most favourite cakes. It’s light, it’s moist and most importantly….. it’s extremely lemony and I just adore it.
3oz Baking Margarine
3oz Caster Sugar
3 oz Self Raising Flour
1 tsp Baking Powder
Grated zest of 1.5 lemons
For the drizzle
The juice of 1.5 lemons
Caster sugar to taste
For the icing
4oz Icing Sugar
Juice of 1 lemon
Cream together the baking margarine and caster sugar until light, pale and fluffy.
Add in the zest of 1.5 lemons and mix together. I really love lemon, so if you prefer a more subtle lemon flavour, use less lemon.
Then add in your eggs, flour and baking powder then mix to combine together.
Grease and line a baking tin and add in your mixture. Bake at 150°C/300°F/ Gas Mark 2 for 45 minutes.
Whilst your cake is baking, begin to make the lemon drizzle syrup. I used the juice of 1.5 lemons and about 100g of caster sugar, however depending on how tart your lemons are, you may need to increase or decrease the amount of sugar. Set aside as you will be needing this one you cake has come out of the oven.
After about 45 minutes, remove your cake from the oven, checking to make sure that it is cooked through. Whilst still warm, use a fork and prick your cake all over, then gently spoon your lemon syrup all over the cake. Leave to completely cool.
To make your icing, sieve the icing sugar and squeeze the lemon juice in and stir to combine. You should have quite a thick icing. Then grab a spoon and scatter all over your cake. Delicious.