Lemon Drizzle Cake is Husband’s third favourite kind of cake. So a couple of weeks ago, when I wanted to butter him up for something, I baked a loaf. The recipe is based on Mary Berry’s recipe, but with some tweaks. My son is barely two years old, so he was not much help. He did enjoy sucking some lemons while I did all of the work. And when Husband arrived home that evening, he was putty in my hands. Cue evil laughter.
Lemon Drizzle Cake
175g margarine/soft butter
250g caster sugar
Grated zest of 2 lemons
250g self-raising flour (sifted)
3 medium free-range eggs
4 tbsp whole milk (I use Lactofree milk because my son and I have lactose sensitivities)
1 level tsp baking powder
Preheat oven to 180C (160C fan-assisted). Grease and line 2 x 1lb loaf tins. Cream butter and sugar and mix in all ingredients. Divide between the two tins and bake for about 35 mins – test that it is ready by seeing if a toothpick comes out clean.
Let loaves cool for 10 minutes, then prick all over with a toothpick.
Mix 70g granulated sugar with the juice of one lemon. When you squeeze the lemon, it should be room-temperature. If it’s cold, cut it in half, pop into the microwave for 5-10 seconds, then you can squeeze the lemon much more easily. Spoon lemon and sugar mixture over the 2 cakes. Leave to cool in the tin.
* I take the remaining lemon and cut it into wedges, then freeze it. Perfect for adding to gin/vodka tonic, Pimms or even to some hot water.
I came down with a cold on Wednesday night and by Thursday morning I was feeling pretty rough. I knew I would need to take a break from my healthy living as I needed a sweet pick-me-up. I have some desiccated coconut in my cupboard as I am planning to make a coconut cake soon, so I thought I’d use some of that to make a loaf cake/bread. I adapted a couple of recipes to get something not too coconutty nor too sweet. This takes 10 minutes to prepare. The loaf takes 45 minutes to bake and the muffins take 35 minutes.
200g caster sugar
2 tbsp lemon juice (fresh or not, doesn’t make a huge difference)
200g self-raising flour
5 tbsp dessicated coconut
12ml whole milk (but can use semi-skimmed) *I use lactofree milk as both my son and I are lactose-intolerantPreheat oven to 160C (fan-assisted) or 180C. I always use a tin liner so that I don’t have to worry about greasing the loaf tin. Plus, it makes it easier if you’re taking the loaf to a friend’s. I made a 1-lb loaf so that I would have extra batter to make cupcakes. Once I’ve baked the muffins, I can put them in the freezer and then defrost for last-minute visitors or treats for the kids.
1. Cream sugar and butter.
2. Add lemon juice and eggs.
3. In a separate bowl, add flour and salt.
4. Add to creamed mixture. Add milk. Add coconut.
5. Pour mixtures into one-pound loaf tin and into cupcake tin.
6. Bake loaf for 40-50 minutes. Don’t let the loaf get too dark/well done. Remove from the oven and cool.
7. Bake muffins for about 35 minutes.
1. Substitute milk for coconut milk, for more of a coconut flavour.
2. Once baked, add raspberry jam on top of the loaf then sprinkle with dessicated coconut.
3. Halfway through baking the loaf, add desiccated coconut then bake for the rest of the time.
4. Once the loaf has been baked and cooled, mix 50g sugar and the juice of one lemon (2-3 tbsp lemon juice) and drizzle over loaf.
Ready for the oven…
Cup of tea and a slice of coconut loaf. Just what the doctor ordered.