Today felt like a lemon drizzle cake day!
I love waking up to bright blue skies. I instantly run around opening all the doors and windows to absorb as much fresh air as I possibly can.
As my wonderful string quartet, Mill Point Quartet, had a rehearsal at my place this afternoon I thought I should make use of the lemons in my kitchen and bake this truly scrumptious cake for afternoon tea. Lets face it what is a rehearsal at my place without some cake!!
This amazing Lemon Drizzle Cake recipe is actually taken from the lovely Rose at The Londoner.com who has very kindly allowed me to share her recipe with you all. If you haven't checked out her award winning lifestyle blog yet make sure you do!
With all the doors and windows wide open I filled the streets with scrumptious smells and the sounds of Dave Burbeck (with his Jazz Moods - Cool album) to accompany the twittering birds.
To start, heat your oven to 180degrees Celsius.
Cream together 3 eggs and 170g of caster sugar, until light and fluffy before beating in 170g of unsalted butter (room temperature). Fold in 170g of self raising flour and the zest of 2 lemons.
Pour mixture into a greased loaf tin and pop in the oven for about 30mins or until an cake skewer comes out clean.
Whilst in the oven prepare the sweet lemon drizzle goodness by mixing together the juice of 2 lemons and about 110g of icing (powdered sugar). The amount may need to be changed depending on how big your lemons are.
When your cake is ready, use your skewer to poke holes all over the cake pour over your delicious syrup.
You can serve this cake hot or cold depending on your preference and transport needs.
Thanks again to The Londoner, for the recipe! This is really one of the most scrumptious afternoon tea treats! Slices will continue to magically appear and disappear on your guests plates all afternoon.
We did actually rehearse as well as filling our faces... promise!!
170g caster sugar
170g self-raising flour
170g unsalted butter
2 lemons (zest and juice)
110g icing sugar (approx)