Baking has made a comeback in lockdown, with some shops running out of flour early on in proceedings! Thankfully, stores have been restocked.

A summer Lemon Drizzle Cake is dead easy and absolutely divine. Just a basic sponge mix flavoured with lemon zest, then topped whilst still warm with a zingy lemon sugar frosting.

A great finale to an outdoor lunch, and it saves well to have with a cuppa. That’s if they don’t eat it all at once!

Zingy Lemon Drizzle Cake 

Ingredients (Serves 4-6) 

225g plain flour 

2 tsp baking powder 

225g butter, softened 

225g sugar 

4 fresh free range medium eggs, beaten 

Finely grated zest of 1 lemon

Few drops of milk (as necessary)

For the glaze:

75g caster sugar 

Juice of 2 medium lemons 

Method:

• Sift flour with baking powder. Set aside.
• Beat butter and sugar till lightly and fluffy.
• Gradually add beaten eggs, a little at a time, with alternate spoons of flour mix.
• When all the eggs are incorporated, fold in lemon zest and remaining flour mix.
• Add a few drops of milk to make a soft dropping consistency.
• Spoon into a lined and buttered non-stick cake tin and tap to remove any air bubbles.
• Bake in a pre-heated oven Gas 4 375F 180C for about 35 minutes, or until risen and golden and a skewer inserted in the centre comes out clean.
• To make the lemon glaze. Mix sugar with lemon juice and reserve.
• When the cake is cooked, remove from oven and prick all over with a skewer.
• While the cake is still hot, pour over the lemon glaze.
• Leave till just cool then turn out and serve.