As the weather gets a bit colder and a bit more temperamental we’re looking at the one type of drizzle we can all enjoy this autumn– the lemon variety! So get baking and enjoy a little bit of sunshine in cake form.

Lemon Drizzle Cake

175g of unsalted butter

175g caster sugar

3 large free range eggs

175g self raising flour (sifted)

1 tsp baking powder

Grated rind of an unwaxed lemon

Pinch of salt

 

Icing

4 tbsp icing sugar

Juice and zest of a lemon

 

Soaking Syrup

Juice of a lemon

50g caster sugar

100ml of water

 

1.       Preheat oven to 180C / 350F

2.       Grease and line a springform tin

3.       Cream butter and sugar until pale and fluffy. Add eggs one by one and beat in. Fold in flour and baking powder with a metal spoon. Stir in grated rind.

4.       Pour mixture into tin and level out

5.       Bake in oven for 45-50 mins. Test with a skewer. If clean cake is done. Leave in tin for 10 mins.

6.       Put syrup ingredients in a saucepan and bring to the boil until the liquid is reduced by half.

7.       Drizzle (don’t go too mad, it’s not a monsoon) syrup over cake while hot. If you want a really lemony taste poke some holes in the cake to absorb the syrup right through.

8.       Remove cake from tin and cool on a wire rack

9.       Mix the icing sugar with the lemon juice a little at a time until its thick and smooth. Pout over cooled cake allowing it to run over the sides. Grate over the lemon zest.

10.   Enjoy with your feet up, with a brew, watching the Salford drizzle outside!