lemon drizzle cake

A few weeks ago, the UK government announced new citizenship test. After scoring 9/10 in this mock-up on the guardian website, MrM brought up once again the perennial discussion on whether to take UK citizenship. Now that we have spent this many years in the UK, eligibility wouldn't be an issue. But do we really need this? In MrM's opinion, if anything, it would be a good chance to prove that we know more about british history and culture than most Tory MPs…
To begin with, he said, I know how to bake a victoria sponge, the quintessential british cake for tea time. But when I pointed out that his last attempt was heavier than a brick, he took it as a challenge and endeavoured to prepare another british classic cake, lemon drizzle. Although I don't usually like lemon cakes, and even though it pains me to give him credit, I have to admit that this one was very pleasant indeed, maybe not ideal for breakfast, but a really good option for an afternoon sugar rush.
Ingredients:
100g softened butter
175g caster sugar
2 unwaxed lemons (1 or 1 and 1/2 for a more subtle lemon flavouring)
3 medium eggs
175 self raising flour (you can sub up to 75g of these with ground almonds for a more grown-up flavour)
a dash of milk
100 g soft brown sugar
Beat the butter with the caster sugar until light, and add the graded zest of one of the lemons. Combine the eggs, mixing well. Fold int the flour. Add a little milk to loosen the mix. You'll want it to gently fall off a spoon when pulled up.
Put the mix in a loaf tin, lined with greaseproof parchment. Bake for 45-50 mins at 160 degrees fan.
When the cake is almost ready, mix together the juice of the all lemons you are using, with the remaining zest and the brown sugar. When ready, take the cake out of the oven and poke its top with a wooden stick. Pour over the drizzle, making sure you don't 'overload' the cake and waiting for it to be absorbed until adding the rest.
Allow to cool and serve with your afternoon tea!

lemon drizzle cake ©italiansuitcase