A friend asked me for a Lemon Drizzly Cake recipe the other day - and I rose to the challenge! I tried a few recipes, and this one based on one from Good Food seems to be the best, in my view.
For the cake:
100ml vegetable oil, plus extra for the tin
275g self-raising flour
200g golden caster sugar
1 teaspoon baking powder
1 lemon - grate the zest of the whole lemon, and use the juice of the whole lemon
For the icing
4 tablespoons of icing sugar
Juice of 2 lemons
Heat oven to 200C/180C fan/gas 6.
Grease a 1lb loaf tin and line it with baking parchment.
Mix the flour, sugar, baking powder and lemon zest in a bowl. Add the oil, lemon juice and 170ml cold water, then mix until smooth.
Pour the batter mixture into the tin.
Bake for 30 mins or until a skewer comes out clean. Cool in the tin for 10 mins, then remove and transfer the cake to a wire rack to cool fully.
For the icing, mix the juice of 2 lemons with the icing sugar. Place over a medium heat and stir as it heats, continuing until you have a syrupy mixture. Poke holes all over the cake sponge with a skewer, almost down to the bottom. Pour over the loaf.
Inspired by: Good Food