I always think that lemon drizzle cake tastes like summer on a plate. I love the sharp lemony zing :-)
The recipe below will make a tea loaf in a 2lb silicone loaf mould or 5 x mini loaf size cakes . With a traditional non-stick tin, you are advised to line the bottom of this with paper and grease the sides. Same goes for silicone as after adding the sugary syrup bit it gets very moist and may stick a bit to the bottom. I took them out the moulds hot, drizzled the syrup on and then popped them back in to cool off... but to make removal after adding the syrup adding bit easier, I'll do the paper on the bottom bit next time.
175g self raising flour
175g butter (or margarine)
2 large eggs
175g caster sugar
zest of 1 or 2 lemons
For the syrup :
juice of 2 lemons
4 table spoons granulated sugar
Cream butter and caster sugar until pale and fluffy. Add lemon zest and beat in eggs one at a time. Sift in flour - beating only until combined. Add milk and combine.
Put into a greased non stick 2lb loaf tin or silicone bakeware mould for one large cake - or 5 mini loaf silicone moulds.The base/s should be lined with baking parchment or greaseproof paper.
Bate at 180deg C in a fan over for 55 mins or until done. For mini loaf moulds, these take about 18mins.
For the syrup....
Place the lemon juice in a small pan and reduce to half. Add the sugar and boil until sugar is dissolved.
When cake / cakes are hot and just out the oven, prick the cake over the top with a skewer and pour on syrup. Allow to cool before serving