Ready Steady Bake… Lemon Drizzle!

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Fancy getting your bake on? Give Lucy Aylmer’s lemon drizzle recipe a go!

During such uncertain times, food can offer precious escapism and reassuring comfort, that quarantining and lack of social engagements cannot. Beautifully moist with a glaciated frosting and garnished with lemon zest, a lemon drizzle is next on the agenda; the River Cottage Handbook’s version is a real crowd pleaser and a particular favourite of my Dads.

• For the cake
  • 175g self-raising flour
  • 1 tsp baking powder
  • 175g caster sugar
  • 175g butter
  • Zest of two lemons
  • 3 eggs

• For the drizzle
  • Juice of 2 lemons
  • 100g granulated sugar

1. Preheat the oven to 180°C.
2. Sift the flour and baking powder into a bowl.
3. Add all the cake other ingredients using a wooden spoon (or an electric mixer if you have one!) until the batter is smooth and thick.  
4. Spoon the mixture into a greased or lined tin.
5. Bake for approximately 40 minutes.
6. For the drizzle, mix together the lemon juice and granulated sugar.
7. Once the cake is baked, using a fork, prick the surface of the cake and slowly pour the drizzle over. This bake can be consumed warm or cool, both taste delicious!

A slice is best served with a pot of tea!