Last year, I bought Tanya Burr's - Tanya Bakes, in an effort to bake more and I'll not lie - it was a while before I put it to good use! My absolute favourite recipe from the book would be the lemon drizzle loaf, it's just so quick and easy to prepare and tastes absolutely amazing! It's a huge hit at the office too, especially with my boss!
For the cake:
- 3 eggs
- 170g self-raising flour
- 170g caster sugar
- 170g butter
- 1 teaspoon baking powder
- zest of 2 lemons*
For the icing:
- 150g icing sugar
- juice of 2 lemons*
*Through trial and error, I've found its a lot better to use 2 smaller sized lemons, I once used 2 larger lemons and there was far too much juice to icing sugar ratio making it slightly too tangy for my liking - if you prefer the tangy taste just do what you think but I definitely prefer using the smaller lemons.
Lets bake!
Pre-heat your oven to 180℃. Mix the eggs, flour, sugar, butter, baking powder and the zest of two lemons into a big mixing bowl. line your baking tin with a bit of butter or use a non-stick baking tin and pour mixture in. Bake for 35-45 minutes - the cooking time depends on the size of the tin and your oven. To check your cake is ready, slide a knife into the centre and if it comes out clean, it is ready to come out of the oven.
Mix together the icing sugar and juice of the two lemons to make the drizzle. Stir it together - it should be quite quite a watery consistency. While your cake is still hot, poke it all over with a skewer or sharp knife and then pour over the drizzle so it can soak in.
