Double Lemon Drizzle Cake

It’s not often that I will attempt to make a cake, but I have a new oven! So in celebration I have decided to make this cake which I think looks kind of Eastery from Delia’s cakes. I will now be cooking on the full range of temperatures available to me! Of course this does mean I can no longer blame the oven for burning/under cooking anything. Wish me luck as I venture into cooking above 150c!

Double lemon drizzle cake

Ingredients

175g self-raising flour

1 teaspoon baking powder

175g spreadable butter

175g golden caster sugar

3 large eggs

Grated zest of 3 large lemons

Juice of 1 large lemon

40g poppy seeds

 

For the syrup:

Juice of 3 large lemons

Grated zest of 1 large lemon

50g golden icing sugar

100g golden granulated sugar

 

To finish:

1 rounded tablespoon golden granulated sugar, mixed with 1 rounded teaspoon poppy seeds

A 20cm loose-based cake tin, greased and base lined. Pre-heat oven to 170c, gas mark 3.

 

Method

  1. Start off by sifting the flour and baking powder into a roomy mixing bowl, holding the sieve high to give the flour a good airing as it goes down.
  2. Add the butter, sugar, eggs, lemon zest and juice and finally the poppy seeds.
  3. Use an electric hand whisk, mix to a smooth creamy consistency for about 1 minute.
  4. Spoon the mixture into the tin, levelling with the back of a spoon, and bake near the centre of the oven for 40 minutes or until centre feels springy.
  5. When the cake is ready remove the tin from the oven and stand on a board, then straight away mix together the syrup ingredients.
  6. Next stab the cake all over with a skewer and spoon the syrup evenly over the hot cake.
  7. Finally sprinkle with the sugar and poppy seed mixture. After that the cake needs to cool in its tin before it can be removed.

This turned out really well. I didn’t have a 20 cm round cake tin so I made it in a loaf tin which was fine. I didn’t line it either, just ran a knife round the sides before I turned it out. It tastes delicious! Very lemony and moist. If I made it again I probably wouldn’t put the extra sugar on the top to finish it as it just doesn’t need it. Apart from that I wouldn’t change a thing.