I have tried various lemon drizzle cakes over the years but this, which my auntie is famous for, is not only the easiest but the best. I’ve gone a little bit off piste here and stirred some white chocolate chunks into the cake mix too; white chocolate and lemon go surprisingly well together, but these aren’t at all necessary if you prefer your lemon cake unadulterated.
It’s a straightforward three egg cake mix. Cream together 6oz each of butter and caster sugar for at least five minutes until its light and fluffy (see below). In days gone by I would just mix these till they came together but taking a bit of extra time over it really makes a difference. Then slowly whisk in three beaten eggs, a drop at a time. Again this should take a good five minutes of whisking. Fold in 6oz of self raising flour, the zest of a lemon and 100g of white chocolate chips or chunks, if you like. Cook for 40 mins at 180 C or until the cake springs back when you press it.
Mix 2oz of granulated sugar with the juice of the lemon to make the drizzle part. While the cake’s still warm in the tin, poke lots of holes right the way through and pour this mixture over. This’ll go lovely and crunchy on top and leave the cake deliciously moist underneath. Yum. It’s even better the next day.