Perhaps I had a deprived childhood, but I often think to myself ‘I’ve yet to taste a good lemon cake’.

Lemon Drizzle Cake

• 225g unsalted butter , softened
• 225g caster sugar
• 4 eggs
• finely grated zest 1 lemon
• 225g self-raising flour

• 2 lemons 
• 85g sugar

1. Heat oven to 180C/fan 160C/gas 4. Beat together 225g softened unsalted butter and 225g caster sugar until pale and creamy, then add 4 eggs, one at a time, slowly mixing through. Sift in 225g flour, then add the finely grated zest of 1 lemon and mix until well combined. Line a loaf tin (8 x 21cm) with greaseproof paper, then spoon in the mixture and level the top with a spoon.
2. Bake for 45-50 mins until a thin skewer inserted into the centre of the cake comes out clean. While the cake is cooling in its tin, mix together the juice of 2 lemons and 85g caster sugar to make the drizzle. Prick the warm cake all over with a skewer or fork, then pour over the drizzle - the juice will sink in and the sugar will form a lovely, crisp topping. Leave in the tin until completely cool, then remove and serve.

 

• 125g butter
• 150g caster sugar
• 1 tsp vanilla extract
• 1 egg, beaten
• 3 very ripe bananas, mashed
• 190g self-raising flour
• 60ml milk
• Raisins, sultanas etc. (optional)

1. Grease and line a 2lb loaf tin. Melt butter, sugar and vanilla in a saucepan over a medium heat.
2.  Remove from heat and add the mashed bananas, mix well.
3. Add the egg, mix well.
4.  Pour into the prepared tin, sprinkle with a tablespoon of Demerara sugar to give a crunch topping if liked (tastes heavenly if you do!)
5.  Bake at 150 C fan oven (or 170 C regular, Gas mark 3) for 35 mins, until a skewer comes out clean. Leave to cool and enjoy!

Will keep for no longer than 1 day, as you will have demolished this beast within the hour.

Battle of the sponge!

Labels: Baking and Patisserie, Baking Blog, Banana and Fruit Bread, Banana Cake, Lemon Drizzle Cake, Stourbridge, Vermeer's Sponge