I’ve always loved a lemon drizzle but for some reason have never made one. Then along came Ovengate and put a stop to all baking. Now that I’ve got the power of the oven back again, I’m determined to bake all those recipes I never got around to.
This week my lovely friend Sandie posted some delicious-looking photos of her lemon drizzle cake and I knew that’s what I had to bake next! She kindly leant me her recipe, given to her by a friend years ago.
I tried searching online for the history of this oh-so-perfect cake but found nothing. Whoever it was that first decided to flavour a sponge with lemon and then pour gorgeously sweet and citrusy sugar syrup over the top is a genius who I think needs to be remembered and celebrated!
Sandie’s recipe was quick and easy to follow; she usually bakes a round lemon cake whereas I decided to go for the loaf tin approach, but the recipe still fit. If you don’t have a Sandie in your life to share her lemon drizzle recipe, there are loads online, including an article in the Guardian that compares and contrasts all manner of variations on the traditional recipe.
The cake came out and looked so good I couldn’t help but have a piece straight from the oven! It was delicious: lemony, soft and with a nice density to it, not too much as it still crumbled slightly but enough to keep the slice in one piece. The best bit is when you get a slice where the syrupy lemon sugar has pooled in the sponge, it’s just so sweet and moist and lemony! Yum!