I have a bit of a sweet tooth (ok, I am a sugar addict) and if I have some free time at the weekend I love to test out new dessert recipes. This weekend I spent a good few hours trying to perfect a lemon drizzle recipe and I cracked it in the end.
Ingredients: 5 Eggs, 300g Caster sugar, 140ml Cream, 3 Lemons (zest only), 80g Melted unsalted butter, 240g Plain flour, ½ tsp Baking powder
Preheat the oven to Gas 4 (you may have to Google for alternative temperatures, sorry)
Line a tin with grease proof paper
Whisk together the eggs, sugar, cream, lemon zest, rum, salt and butter.
Then sift the flour and baking powder into a separate bowl then whisk it into the egg mixture until you have a smooth batter.
Finally, pour the batter into the prepared tin and bake in the oven for 50-60 minutes, turning halfway through cooking. The cake is cooked when a knife blade inserted into the middle comes out clean.
Remove the cake from the tin, turn onto a cooling rack and leave to cool for 10 minutes (you’ve waited this long, 10 more minutes won’t hurt!) This will allow the steam to escape before you glaze the cake. Leave the oven turned on.
The best bit (Lemon Glaze): mix together lemon juice, zest and icing sugar. Heat the mixture in a small pan, or in the microwave, until the sugar has dissolved and you have syrup. Then brush the lemon glaze all over the cake and leave for a few minutes to set and go translucent.