Easy and Incredible Lemon Drizzle Cake. Full to the brim with lemon loveliness. Absolutely the best I have ever eaten.
Preheat your oven to 170°C/325 F/Gas Mark 3 and zest 2 lemons. Put 150 grams of plain flour, caster sugar and butter, 2 tbsp sunflower oil, 1½ tsp baking powder, your grated lemon zest and 3 beaten eggs into a large mixing bowl or free standing mixer. Mix gently at first until the mixture won't fly over the edge of the bowl. Turn up the mixer and then beat until pale. I use the beater attachment not my whisk on my mixer. It will be a soft dropping consistency.
Using a spatula put the mixture into the lined loaf tin and bake for about 40 minutes or until an inserted skewer comes out of the cake clean. It will depend on the type of tin used and the reliability of your oven temp.
While the cake is baking whisk measure out your 90 grams icing sugar into a small mixing bowl and juice your 2 lemons. Pour on the lemon juice and whisk well using a small whisk if you have one. keep whisking until the icing sugar has melted into the syrup. It will still be bitty from the lemon.
You may need to juice another lemon to get the required 80 mls.
Allow the cake to cool for 5 or 10 minutes before inserting the skewer all over the cake. I make a hole about every 2 cms or so. Pour the syrup over in 2 batches. If your cake has sank a little in the middle use a spoon to make sure the higher sited holes get their share of the syrup.
Allow to fully cool before removing from the tin and slicing.
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Using a simple oven thermometer will help all cake baking enormously. I can't tell you how many ovens are not accurate. It was a game changer for me.
Do taste your syrup to make sure it is tart enough. I buy an extra lemon to add some juice if I need to. Lemons do give off different amounts of juice and tartness. So I like to say 100 mls lemon juice which is why you may need another lemon to make up the deficit. But do add more if you want more Zing.