I made this cake several times whilst I was at university just because it’s so quick and perfectly fitted in with my study schedule: 20 minutes to make the batter, study for 1 hour whilst it’s baking and then a 15 minute break to glaze (a very therapeutic task by the way), back to studying for an hour or so before taking the perfect excuse for another break and settling down with my flatmates for tea and a slice of lemon drizzle cake.
As you can probably tell baking was on par with studying in my priorities, even during final year exams hehe (notice I say on par with, not higher than, so don’t get any funny ideas kids) But there was always time to cook and definitely always time to bake.
Adapted from BBC Food
300g caster sugar
140ml double cream
3-4 large lemons, zest only
1 pinch salt
80g unsalted butter, melted
240g plain flour
1/2 tsp baking powder
3 tbsp apricot jam
1 lemon, zest and juice
- Preheat the oven to 180c.
- Lightly butter a 26cm x 9cm x 8cm loaf tin and line with greaseproof paper.
- In a large mixing bowl, whisk together the eggs, sugar, cream, lemon zest, salt and butter.
- Sift the flour and baking powder into the egg mixture and whisk until you have a smooth batter.
- Pour batter into the tin and bake for 50-60 minutes, turning halfway through cooking.
- Remove cake from the tin and turn out onto a cooking rack. Allow to cool for 10 mins, this allows the steam to escape before glazing. Leave the oven turned on.
- Brush the cake with the warmed apricot glaze and leave for five minutes whilst you make the lemon glaze.
- Mix together the lemon juice, zest and icing sugar.
- Heat the glaze in a small pan or in the microwave, until the sugar has dissolved and you have a syrup.
- Brush the glaze all over the cake and leave for a few minutes to set.
- Then place the glazed cake in the oven on a baking tray, turn off the heat and leave for 5 minutes to dry the glaze and turn it translucent.
- Remove from the oven and leave to cool to room temperature before serving.