Two easy cakes for a Drizzly Sunday afternoon

Finally, its started to feel like Winter, and Christmas is creeping up. Its been so warm recently, We took the kids Trick Or Treating without coats on. But this weekend has been colder and wet, or drizzly. So why not make a lemon drizzle cake? The guys in the office had asked for one anyway and I had some lemons that needed to be used. I made two – One traditional Lemon and also an orange version with poppy seeds. Its the same cake, but with very slightly different additions. This cake is awesome because its a one bowl wonder, throw everything in an off you go! Its pretty difficult to make a mess of it. Enjoy.

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You will need:

  • 6 oz Self-Raising Flour
  • 6 oz Caster Sugar
  • 4 oz very soft un-salted butter
  • 2 large eggs
  • 3 tablespoons of milk
  • 1 teaspoon of baking power
  • The Rind of one un-waxed lemon (or orange if orange cake)
  • add one tablespoon of poppy seeds (for the orange cake only)

For the icing:

  • Juice of 1 x lemon OR 1 x orange
  • 1 x tablespoon on normal granulated sugar or Demerara

Heat the oven to 180 Degrees and line and grease a 1lb loaf baking tin

Put all of the cake ingredients into a large bowl and beat until soft. Ideally you should do this in a food mixer. I set my Kitchen Aid to 1 and beat for 3 mins.

Pour into the baking tin and cook for 30-35 mins until golden brown and firm to touch in the centre.

Pour the icing mixture over the cake while still hot and in the backing tray. It seeps in and makes it super sweet and sticky.

Allow to cool then slice and eat. Really good with clotted cream or Creme Fraiche.

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