One feature of this cake is that the texture and flavour changes over a few few days. At any stage it's delicious but some prefer the freshly baked texture whilst others, myself included, believe it improves after a day or so.
|170g / 6oz of soft unsalted butter (see Cook's Notes below)|
|170g / 6oz caster sugar|
|205g / 7½oz self-raising flour|
|3 large eggs|
|3 tablespoons of full fat or semi-skimmed milk|
|Zest of 2 lemons (see Cook's Notes below)|
|1½ teaspoons of baking powder|
|LEMON DRIZZLE TOPPING|
|130g / 4¾oz normal granulated sugar|
|Juice of 2 lemons|
The pastry mix for this lemon drizzle cake is almost the same as a Victoria sponge so, as long as it is well mixed, should prove no problem for even the very amateur cook. In the recipe below we suggest covering the cake very lightly with foil after it has baked for 20 minutes. The reason for this is to stop the top turning too brown and looking slightly burnt. In fact, leaving the foil off does not affect the taste at all but it does slightly improve the appearance.
The drizzle is simplicity itself to mix and the drizzle mixture tends to settle to bottom of the tin giving the sponge a delicious taste with a very moist texture lower down but less so at the top. This is a joy to eat and it keeps for several days if placed in a tin or covered over.
Recipe by David Marks.
Pour the mixture into the lined baking tin and smooth the top with a fork. Place in the middle of the pre-heated oven for 20 minutes.
Remove the cake (baking paper still on) from the tin and place on a wire rack.
Leave it for half an hour or so to cool in the baking tray and then transfer to a serving plate.