Tasty books #4 Lemon Cake

It’s been a while since I brought you a recipe from the foodie library at The Glen House.  Here’s a old favourite,  a lemon drizzle loaf;  this light moist cake has a wonderfully sticky topping. Perfect with a cuppa!

This recipe comes from a quirky little book called ‘1 mix, 50 cakes’. It’s full of baking classics such as carrot cake, fruit gateaux and victoria sponge. As well as recipes it has ‘tips for successful cakes’. Lucky me!!!

Lemon Drizzle Loaf

Ingredients
cake mixture:
175 g butter
175 g caster sugar
175 g self raising flour
3 eggs beaten
1 egg yolk
1 lemon (zest and juice)
topping:
85 g icing sugar
1 lemon (zest and juice)

Method:
Soften the butter and beat in a large mixing bowl with the sugar. When this mixture is creamy and fluffy add in the eggs and the flour. Stir in the lemon juice and zest at this stage also. If you find the mixture is a little tight you can add a dessertspoon of milk to loosen it up.

Transfer to a 2 pint loaf tin. Bake at 180 degrees for up to 30-40 minute or until a skewer inserted in the centre comes out clean.

Allow to cool.

To make up the topping:
Mix the lemon zest and juice with the icing sugar and drizzle over the top of the cake.

Melissa xx