So I have a hand written book full of recipes for easy, quickly made cakes .
When the cry went out today “Is there any cake for work tomorrow”,I dived into the recipe book for the easiest.
This lemon drizzle cake is moist, light and lush.
For two small loaf tin shaped cakes you need
2 lemons, zest grated.
8oz self raising flour.
4oz vegetable oil.
2 small loaf tins lined.
for the topping
juice of 2 lemons,4 tablespoons sugar.
what you do
Preheat oven to gas4 /180c.
Divide between the loaf tins.
Bake for approx. 30 to 35 minutes ,or until cooked right through.
Whilst warm pierce the cakes with a skewer several times (so the topping soaks into the sponge)
Combine the topping ingredients and pour evenly over the warm cakes.
Leave to cool in the tins.
An added bonus with this cake is ,the use of oil lowers the saturated fat levels in the cake as opposed to a cake made with butter or high fat margarine. So to me its a win, win situation.
I hope you feel inspired to make this cake and enjoy it.