It’s been a quiet week work-wise, so I’ve had time to do lots of house-wifey sort of stuff (you know – laundry, ironing, tidying, sorting, taking stuff to the charity shop, cleaning, grocery shopping) and some baking.
On Wednesday I decided to make Lemon Drizzle cake for the first time, following a Mary Berry recipe given to me by a friend. I had most of the ingredients I needed except for a lemon and the two 1lb loaf tins required (the loaf tins I already have are 2lb ones, of course). No problem, I thought, I’ll pick them up in the supermarket when I’m getting the lemons (yes, I know I should have gone to the local greengrocer for those, but they don’t sell loaf tins there…). Were there loaf tins in the supermarket? No, of course not, that would have been too easy. Luckily the High Street is just a short walk from the supermarket so off I set, confident of getting the loaf tins in the first shop I tried. I should have known that that would have been too much to ask. Four shops later, I finally tracked some down. It seems that 1lb loaf tins are not as ubiquitous as I had imagined.
Armed with my new, and more expensive than I had thought (although it could have been worse – the shop was having a buy-one-get-one-half-price offer), loaf tins I followed the recipe, which was really simple, and here’s the result. Luckily I took the photos very soon after they were ready, because the cake didn’t last long! It was delicious, if I say so myself.
I’ll copy the recipe below in case you fancy giving it a try yourself.
Mary Berry’s Lemon Drizzle Cake
For the cake:
2 large eggs
6 oz self-raising flour
6 oz caster sugar
4 oz softened butter
1 tsp baking powder
finely grated zest of 1 lemon
4 tbsp milk
For the lemon icing:
4 oz granulated sugar
juice of 1 lemon
You will also need:
2 x 1lb loaf tins, greased and lined
Preheat the oven to 180°C/Gas Mark 4
Beat together the eggs, flour, caster sugar, butter, milk, baking powder and lemon zest until smooth then turn into the prepared loaf tins.
Bake in the preheated oven for about 35 minutes, or until golden brown, shrinking away from the sides of the tin and springy to the touch.
While the cakes are baking, make the topping by mixing together the granulated sugar and lemon juice.
When the cakes come out of the oven, leave them in their tins and pour the topping over them. (I used a skewer and put some holes in the top of the cake to allow more of the juice to go into the sponge.) Leave to cool before removing from the tin.