Easy Peasy Lemon Squeezie All-In-One Lemon Drizzle Cake!

French Tart's Note:

A delicious and seriously lemon flavoured sticky drizzle cake which echoes the children's rhyme...."Easy peasy lemon squeezie"........EASY TO MAKE! An all-in-one recipe to rustle up at the last minute and impress your friends! When it's raspberry season, I sprinkle fresh raspberries over the top; it can also be served warm with creme fraiche, cream or ice cream as a Pudding Cake.

• Total Time: 1 hrs
• Prep Time: 15 mins
• Cook Time: 45 mins

Ingredients:

Servings: 6

CAKE

• 5 ounces self-raising flour
• 1 teaspoon baking powder
• 4 ounces butter , softened
• 4 ounces golden caster sugar
• 2 tablespoons lemon curd
• 1 large lemon, rind of , grated
• 2 eggs , whisked
• 1 tablespoon water or 1 tablespoon lemon juice

SYRUP

• 1 large lemon, juice of
• 4 ounces granulated sugar

Directions:

1. Preheat oven to 325 F, 175 C or Gas mark 3.
2. Grease and line a 2 lb loaf tin or round cake tin.
3. Put all the cake ingredients together into a large bowl & mix thoroughly with a wooden spoon and then a hand held mixer for a maximum of 3 minutes.
4. Pour into the prepared loaf or cake tin & bake for 45 minutes or until a skewer inserted comes out clean.
5. While the cake is baking, make the syrup.
6. Mix the lemon juice and sugar together - no need to heat it up.
7. On removing the cake from the oven, pierce all over the top with a fine skewer or fork - keeping the cake in the tin.
8. Whilst the cake is still hot, pour the syrup over the top of the cake. Leave in the tin to cool.
9. The syrup will leave a crunchy residue of sugar and be sticky to touch too!
10. Keeps well, if you can hide it for long enough!
11. The quantity above can be easily doubled for a larger family cake.
12. The cake can also be split and have lemon curd spread between the two layers - it is then called a Luscious Lemon Drizzle Cake!

Reviews

[Mommy2two]

I happened to have all the ingredients this recipe called for on hand, and had a dessert to make for a party, so decided to give this one a try. I doubled the recipe and made one loaf pan and 9 cupcakes. I used homemade lemon curd and since I don't have golden caster sugar, I used sugar in the raw, and just ground it finely in my coffee grinder. I *loved* this cake! It has a beautiful lemon flavor, and the crunchy glaze on top is delicious. Thanks for a fantastic addition to our dessert table.

[Cajun Kitchen]

I love lemon desserts, but often find that a lot of them don't have enough lemon flavor for me. That is not the case with this cake! What a delicious cake with a real lemon flavor. I served this as a pudding cake with cream on top. Thank you for a great recipe.

[Chef TraceyMae]

This is a beautiful cake to make for family or friends. It was tasty, lemony and the super-fine sugar was a tasty addition. Made for Aussie/Kiwi July 2010 Swap. This is a keeper!