I love lemon drizzle cake and this recipe is adapted by one from
How to Be a Domestic Goddess, Nigella's wonderful book. I always adapt recipes to reduce the amount of sugar. Most recipes have far too much IMO and that results in super sweetness. I love sweet things but don't want to feel icky after eating cake. I also substitute some or all of the flour with spelt flour. I like spelt's denseness but didn't want this cake to be too dense either. Anyway, it turned out gorgeous: properly lemony, nice and sweet, and sticky on top. In fact, it is calling to me from the tin:
Eat more of me!
Ingredients
125g caster sugar
100g self-raising flour
75g spelt flour
125g butter
pinch of salt
zest of 1 large lemon
2 eggs
4 tblsps cow's or soya milk
Drizzle
75g icing sugar
juice of 1 large lemon (4 tblsps)
·
Preheat oven to 180˚C
·
Grease and line a 2lb loaf tin
·
Cream the butter and caster sugar
·
Add the eggs and zest and beat well
·
Add flour and salt and fold in completely
·
Mix through the milk
·
Pour into the cake tin
·
Make the syrup while the cake is cooking by
gently heating the lemon and icing sugar until the sugar is
melted
·
Bake for 45 minutes or so, until golden on top,
make sure it is cooked through with a cake tester/skewer
·
Using your skewer, puncture the top of the cake
and pour the syrup evenly over the cake
·
Cool completely in the tin before turning out
