As summer’s coming and the weather’s brighter, we decided to catch up with Chef Dave this month to ask him to share one of his favourite lemon drizzle cake recipes!
What You’ll Need:
230g of self-raising flour
230g of softened and unsalted butter
230g of caster sugar (and an extra 90g for the lemon drizzle topping)
4 large eggs
1 grated lemon zest
1 ½ lemon juices
What You Do:
This is really a rather simple summer bake! Make sure you prepare by lining a tin with greaseproof paper and then get to work…
You need to start by beating the butter and caster sugar together until you’ve got a light, creamy mix. Next up, you’ll need to slowly start adding the eggs and make sure your mixing arm is working slowly too – you can’t rush these things.
Then you’ll need to sieve in the flour and throw in the lemon zest and make sure you mix the ingredients until they’re evenly distributed. Spoon your mixture into the tin and level it over with a spoon. Bake the cake for around 45 minutes and do the age old test of skewering the bake in the middle and make sure it comes out clean rather than gooey.
Leave the cake to cool and get started on your drizzle mix! Take the juice of 1 ½ lemons and mix it with the caster sugar. Then be sure to prick the warm cake everywhere with your skewer and then pour the drizzle on! The drizzle will sink down into the cake and leave a tasty crisp topping!