Happy Birthday Dad!
Today is my dads birthday, so I baked his favourite lemon drizzle cake.
Gorgeously moist with lemon juice and a crispy sugar coating mm mmm mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm!
And it's moderately warm today (for England) :-) I love a good birthday and an excuse for cake.
Ingredients
225g Caster Sugar
225g Self Raising Flour
225g Unsalted butter - left out of the fridge
4 Free range eggs
2 lemon zests
Juice of 2 lemons
85g of Granulated sugar
Mellys Mehod
Preheat oven to 160C
Line a loaf tin with baking paper
First beat together sugar and butter this is known as the creaming method in the 'Baking World'.
You need to do this until the colour changed from a yellowy colour to a pale yellow/cream colour.
Then add eggs 1 at a time and beat beat beat!
Pleeeease only use free range eggs, don't be fooled when the pack says 'barn'. If possible use local hens or see if any of your neighbours sell their hens eggs.
Add the flour- I don't bother to sift, aint nobody got time for that- but you can if you have ;-p
Add the zest and a quick squeeze of the lemon.
Pop into baking tin and into the oven- middle shelf for 40-45 mins.
If the top begins to brown too quick, pop some foil over.
Once out the oven, mix up the granulated sugar and lemon juice straight away in a jug.
Note the cake must still be warm when you do this as this creates the crispy sugar shell.
Prick the cake all over with a fork then 'drizzle' the sugar mixture over the top, to finish sprinkle some sugar over the top.
Voila!!
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