We love this lemon cake for a lazy Sunday afternoon with a warm cup of tea or even as a treat during the week. We love it so much that it is now our maker’s mark. The road can be exhausting sometimes and there is nothing better than a fresh, homemade lemon cake waiting for you at the arrival! Be it The Mill or The Shepherd’s Hut, you can be sure to get yours.
As a reminder of your beautiful stay with us or as an appetizer to the future one, we are glad to share our recipe with you!
Mary Berry is the British queen of baking so we use her recipe, for a perfect classic lemon drizzle cake. This recipe is full of citrus flavor, the light and zesty lemon sponge is glazed with a crunchy lemon drizzle icing for more self-indulgence. It will take approximately 55 minutes to prepare and bake.
- 225g (8oz) butter softened
- 225g (8oz) caster sugar
- 275g (10oz) Self Raising flour
- 2 teaspoons baking powder
- 4 tablespoons milk
- Finely grated zest of 2 lemons
- 4 eggs
For crunchy topping:
- 175g (6oz) granulated sugar
- Juice of 2 lemons
160 c / 325 F Gas Mark 3 for 35 -40 mins – Loaf Tin
Add all ingredients into a bowl or magimix and beat well together. When cooked & golden brown and spinges back on touch, leave to cool a bit then pour over topping when in tin, to absorb it all (it does say out of tin’ and pour over the crunchy topping so up to you!).
Then put a large piece on a plate and eat! We hope you will like it as much as we do.