How to make a delicious Moist Lemon Drizzle Cake

Have you ever wanted to make a delicious moist lemon drizzle cake but are a bit daunted by some of the recipes? This recipe is simple to make and will impress your friends and family. My great aunt’s moist lemon drizzle cake recipe was passed down to me through my own Mum’s diligent collection of our family’s recipes. All the women in my Mum’s family were great bakers but they also had busy lives and were very practical people so they kept things simple when they could.

Equipment:

Mixing bowl

Loaf tin

Loaf tin liner (optional)

Fork, a whisk and a wooden spoon if you want to keep it simple.

Alternatively, you could use a hand mixer or a stand mixer. The choice is up to you but you can make this without the need for any fancy equipment.

Ingredients:

4 ounces (113 grams) Margarine (check the label to make sure the margarine is suitable for baking)

2 tablespoons Lemon Curd

Grated rind and the juice of one lemon

3.5 ounces (99 grams) caster sugar

2 tablespoons granulated sugar

2 large eggs

5 ounces (141 grams) Self Raising Flour

2lb loaf tin greased and floured or use a cake tin liner.

Note to reader: I have always used the imperial measurement but I have converted it to metric here to help.

How to make this moist lemon drizzle cake

1: Turn the oven on and warm it to Gas Mark 4/350F/160 fan.

2: Coat the inside of the baking tin (bottom and sides) with margarine then place a teaspoon of flour in the bottom. Tap and shake the flour until it has covered the whole of the inside of the tin. If you don’t want to do this step you can buy cake tin liners in most supermarkets.

3: Cream the margarine and sugar until they have combined then mix in the lemon rind.

4: Beat the eggs into the mixture until thoroughly combined.

5: Mix in the flour. If I am working by hand I fold this in first then beat it preventing clouds of flour covering my kitchen surfaces.

6: Mix in the lemon curd until it is properly combined.

7: Pour the cake mixture into the cake tin. Use a spatula to scrape out any remaining mixture so you are not wasting a drop of this delicious cake.

Cook’s tip: When using a liner, I stick the liner to the cake tin with a dot of margarine. This prevents the sides folding over when you pour the mixture in.

8: Place in the oven and bake for 45 minutes until golden brown. Test your cake by pushing a skewer or cocktail stick into the centre. If it comes out clean (with no mixture attached) it is ready.

When the cake is ready, remove it from the oven. If you want a more crunchy crust leave it in for a couple of minutes.

9: Mix the juice of the lemon with the granulated sugar. Poke a few holes in the top of the cake then pour the lemon mixture over it. Leave the cake in the tin to cool. Remove this delicious moist lemon drizzle cake from the tin when it is fully cooled, slice and enjoy.