How to make Colstoun Cookery School Lemon Drizzle Cake
2017 is here and we want to blow away those January blues with a gift to you our readers & customers we are giving you 12 recipes over 12 weeks, we thought we would start with a simple yet tasty cake.
Lemon Drizzle Cake is a classic recipe that we have taught on our Foundation Residential Cookery Course for a number of years. It is really easy to make and tastes delicious, it is also a great way to introduce people in to the world of baking and I’d recommend it for anyone wanting to start baking in 2017. Lemon Drizzle Cake smells fantastic and is great for afternoon tea in the winter months when topped with rosemary and if you can buy some, cranberries (although they are not grown in the UK) make a lovely addition to the cake.
Below is our simple Colstoun Cookery School recipe, follow it and you will make the perfect Lemon Drizzle Cake. Post your attempts to Instagram (make sure you #colstoun so we can see it) or post your picture on our Lemon Drizzle Cake Facebook post.
For the cake:
125 g salted butter, softened
175 g caster sugar
2 large eggs
Zest & juice of 1 lemon
175 g self-raising flour
For the syrup:
Juice of 2 lemons
120 g icing sugar
Preheat oven to 180°C, and butter and line your loaf tin well.
Cream together the butter and sugar, add the eggs, juice of 1 lemon and zest, beating them in well. Add the flour, folding in gently but thoroughly.
Spoon into the prepared loaf tin and put in oven. Bake for 45 minutes or until golden.
While the cake is cooking make the syrup. Put juice of 2 lemons and icing sugar into a small saucepan and heat gently so the sugar dissolves.
As soon as the cake is cooked and out of the oven, prick the top of the loaf with a skewer all over. Pour the syrup over, trying to get it evenly on the sides as well as in the middle. Sprinkle some granulated sugar over the top as the syrup soaks in, for a lovely, lemony, crunchy top.