Easy recipes and Nigella Lawson's Lemon-Syrup Loaf Cake

Hello There!

So I haven't blogged in a little while, but I have still been busy baking behind the scenes. I have also been doing other stuff, other projects that have taken fruition, which I'm excited to tell you about later. I'm happy to see I'm still getting lots of visits to this little blog and I can see what everyone's favourite recipe's seem to be (Lemon Drizzle Cake)!

With life's changes, I have become a bit time-poor and I am finding now I am more likely to choose cake recipes that are easy to execute in shorter time-span and that still taste good! From her book, Domestic Goddess, One of those has to be Nigella Lawson's Lemon Drizzle Cake, without a doubt. And a firm favourite during these warm summer months and also known as Lemon-Syrup Loaf Cake.

You don't need a state-of the art £300 cake mixer or lavish exotic ingredients for this cake. Just a few lemons, sturdy hands and decent sized mixing bowl will get you the the results you need. Add a few loaf tins to that too. You don't have to be too precise about the loaf tin needed for this lemon cake, just as near to a rectangular 23 x 13 x 7 cm loaf tin as you can get. 

Nigella Lawson's Lemon Drizzle Cake

Lemon-Syrup Loaf Cake

125 g unsalted butter, softened

175 g caster sugar

2 large eggs

zest of 1 lemon

175 g self raising flour

pinch of salt

4 tablespoons milk

23 x 13 x 7 cm loaf tin buttered and lined

For the syrup

juice of 1 ½ lemons

100 g icing sugar

For the glaze

juice of ½ a lemon

150 g icing sugar

Preheat your oven to 180 C/ gas mark 4.

Butter and line your loaf tin well.

Cream together butter and sugar and add eggs and lemon zest, beating them in well.

Gently fold in the flour and the salt, mixing thoroughly and then add the milk.

Spoon the batter into your prepared tin and bake for 45 mins or until cake tester comes out clean.

For the syrup: Put the lemon juice and icing sugar into a small saucepan and heat gently until the sugar dissolves.

As soon as cake is out of oven, puncture all over with skewer and pour over the syrup.

Leave cake to cool completely before removing from the tin.

For the glaze: Combine lemon juice and icing sugar until smooth and white, add a little more icing sugar if needed. Make sure your cake is completely cool before drizzling with the glaze.