Tuesday, January 07, 2014

Kate's Kitchen: Lemon Drizzle Cake

As it’s January, I really ought to do an austere recipe. But in the northern hemisphere it’s damp and cold, and the perfect weather for cake. And this is the best lemon cake ever! (Apologies for lack of pics, this month – desperately time squeezed, plus those of you who are friends with me on Facebook will know about the car crash. Not the best start to the new year, but the important thing is that my husband is still here and in one piece...)

• 4 oz (125g) butter
• 6 oz (175g) caster sugar
• grated rind and juice of a lemon
• 2 eggs, beaten
• 6 oz (175g) self-raising flour
• 4 tbs milk
• 2 tbs granulated sugar

Cream butter, caster sugar and lemon rind until fluffy. Beat in eggs. Stir in flour, then add enough milk so the mixture will drop off the spoon when you shake it gently.

Put mixture into a lined 2lb (1kg) loaf tin. Bake in a moderate oven (180 degrees C, mark 4) for 40-50 minutes or until firm on top and a skewer comes out clean.

Heat the lemon juice and granulated sugar together until the sugar is dissolved (takes about 30 seconds in an 850w microwave).

While the cake is still hot, pierce the top with a skewer and spoon the lemon syrup over. Leave to cool in tin.

Enjoy :)

In the UK, ‘Bound by a Baby’ is on shelves in paperback. (And I have to say, it's my fave ever cover!!) ‘Her Real Family Christmas’ is still available at online retailers in the US, Australia and the UK. You can find out more about these books, and Kate, on her website (http://www.katehardy.com/) and her blog (http://katehardy.blogspot.com/)


  1. I love lemon desserts! This sounds delicious. It's very cold here and my older son is back in school today so I may be inspired to do some backing of my own. Either pumpkin muffins or biscotti. Decisions, decisions.
    Best wishes for your husband's recovery!

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