It’s the middle of spring and we’re in-between chocolate seasons. We’re long past eating leftover Christmas chocolates but we haven’t quite reached the stage of indulging in Easter bunnies and eggs.
A break from chocolate is never a bad thing, so the question is: what sweet food will tide us over until Easter?
My solution is this delicious lemon drizzle cake; a madeira cake with a hint of lemon and a zesty drizzle on top. It’s a light yet satisfying cake that goes perfectly with a cup of tea at lunch time, or as a tasty dessert with fresh cream.
It’s fun to make and even more fun to eat.
175g self-raising flour
175g castor sugar
2 eggs – beaten
4 tbsp milk
Pinch of salt
Rind of lemon
4 tbsp lemon juice
100g icing sugar
1. Preheat oven to 200˚C/Fan 180˚C.
2. Grease and line a 2lb loaf tin.
3. Cream the margarine and sugar with the lemon rind.
4. Beat in the eggs.
5. Add in flour with salt. Then the milk.
6. Mix in a food mixer (or by hand) until the mixture is light and creamy.
7. Pour into the tin and bake for 45 minutes.
8. To make the drizzle, dissolve the icing sugar in lemon juice and bring to boil. Simmer for 5 mins.
9. When cake comes out of oven, make holes on top with a skewer and pour lemon drizzle over.