Lemon Drizzle Cake
A classic English teatime cake which featured on my stand once again at Globus Festivalen this year after popular demand! Delicious soft cake drizzled with sweet and tart lemon syrup, making the cake moist, lemony and totally moreish!
The recipe I use is from my trusted source: BBC Good Food Lemon Drizzle Cake with some of my standard ingredient substitutions:
I use 225g of Doves Farm White Bread Flour with 2 tsp of baking powder in replacement of the self raising flour, and 225g of sunflower spread in replacement of the butter. Additionally I add ½ tsp vanilla powder for flavour and 2 tbsp coconut milk to loosen the mixture a little. I also substitute half of the caster sugar (from the cake ingredients) for dark brown sugar, as I think brown sugar and lemon work wonders for each other.
The lemon syrup is supposed to make the cake moist and lemony whilst creating a crunchy sugar topping, however this does not always work for me. I am forever tweaking recipes and cutting down on sugar as I am not keen on overly sweet cakes, alas this may be my issue. My point being, if you too miss the sugary crunch, you can always make a simple icing (icing sugar and water, or lemon juice if you want more lemon flavour) and drizzle on top like I did in the picture below, this looks great and adds that little sweet touch on top.
Get your bake on!