This cake recipe is not strictly lemon, it uses orange too (hence the name) and it's totally easy, and delicious. I imagined there might be more of a lemon icing drizzle over the top but the sugar-y lemon/orange syrup works brilliantly. I would definitely recommend trying it, perfect with a nice cuppa.
St Clement's Drizzle Cake
Serves 2. 15 mins prep, plus 30-45 mins baking.
175g caster sugar
175g softened butter
grated zest & juice of 1 large lemon
grated zest & juice of 1 large orange
4 tablespoons of milk
175g self-raising flour
3 tablespoons granulated sugar
Preheat oven to 180degreesC/fan 160degreesC/gas 4.
Grease & line the base of 1 large (900g) or 2 small (450g) loaf tins.
Place the caster sugar, butter and the zest of the lemon and orange in a bowl and beat together until pale and creamy. Add the milk, and then beat in the eggs, one at a time, with a spoon of flour to prevent the mixture from curdling. Mix in the remaining flour.
Spoon into the prepared tin/tins and level the surface flat. Bake in the oven for about 45 mins for a large cake or 30 mins for the smaller cakes until they are gloden and a skewer comes out clean when inserted into the centre of the cake. Don't worry if you see the cake peak in the middle and split - it all adds character and will also give you a crunchier drizzle topping.
While the cake is cooking, place the lemon and orange juice in a saucepan, bring to the boil and allow to reduce in quantity to about 3 tablespoons (took about 30 mins for me). Leave to cool, then stir in the granulated sugar so it just starts to dissolve.
As soon as the cake comes out of the oven, prick several times with a skewer, then slowly pour the lemon and orange sugar all over the top, letting it soak into the cake. Leave to cool. Then remove from the tin and enjoy! I sprinkled some icing sugar over the top too. The cake also freezes well if you wrap it in cling film.
This recipe is taken from 'In the Mood for Entertaining: Food for Every Occasion' by Jo Pratt. You can buy it here.