Lemon drizzle

 Simple and Delicious. 
So here’s the thing I wanted to bake, photograph and of course eat (everything) so what better way to document this on my blog. My love for food is insane in a good way, of course, I mean what can I say I’m a girl with taste lol .This classic cake recipe is full of citrus flavour and glazed with crunchy lemon icing, perfect for baking capabilities for beginners like myself. It will take approximately 55 min to prepare and bake and serve up to 8-10 people (oh trust me I know).

Ingredients for the cake...

· 225g of unsalted butter, softened

· Finely grated zest 1 lemon

· 225g of self-raising flour 

· 225g of caster sugar.

· 4 eggs

Ingredients for the drizzle topping...

· Juice 1 ½ lemons

· 80g of caster sugar

Step 1...

Heat oven to 180C fan (160C/gas 4). Beat together 225g softened unsalted butter and 225g caster sugar until pale and creamy, and then add 4 eggs, one at a time, slowly mixing through. Sift in 225g flour, then add the finely grated zest of 1 lemon and mix until well combined. Line a ring cake tin (10 x 27cm) with greaseproof paper, then spoon in the mixture and level the top with a spoon.

Step 2...

Bake for 45-50 mins until a thin skewer inserted into the centre of the cake comes out clean. While the cake is cooling in its tin, mix together the juice of 1 ½ lemons and 85g caster sugar to make the drizzle. Prick 4 parts over the cake with a skewer or fork, then pour over the drizzle – the juice will sink and add to the lovely, crisp topping, and last but not least slay those pictures :p

Do your thing, girl xx