Lily's Lemon Cake

I have a passion for baking... a passion that encourages me to find a reason for cakes... no matter what it is. If it's not a special occasion... i'll make it one. Whether it's a cloudy day demanding for a fresh loaf of bread or a sunny day requesting a cream tea; you'll find me baking. Similarly, it is the perfect therapy; having fun with your sisters (if you can persuade them to join in... in my case hardly ever) and then afterwards, indulging yourself into the mouthwatering cake, with a perfectly brewed cup of tea. Yet this cake had an occasion, my sister lily's 16th birthday.  It is the perfect lemon drizzle; just the right amount of lemon. Normally baked in a loaf tin. This is taken directly from the hummingbird bakery; I highly recommend you get a copy!

loaf

320g caster sugar

3 eggs

zest of 2 lemons

350g plain flour

1 and 1/2 teaspoon baking powder

250 ml milk

1/2 teaspoon vanilla extract

200g butter (melted)

syrup

freshly squeezed juice and zest of 1 lemon

50g caster sugar

Method

• Preheat oven to (170c) (gas3) (325F)
• Whisk put sugar, eggs and lemon zest.
• In a separate bowl sift the flour and baking powder.
• Combine the milk and vanilla extract in a separate bowl.
• add 1/3 of flour mix to sugar mix and beat. 
• add 1/3 of milk mix to sugar mix and beat
• Repeat twice.
• turn whisk up until full combined and light. 
• Add in the melted butter and whisk until fully combined.
• pour into a loaf tin and bake for 1 hr 15 ( mine is done in a normal cake tin and took less time... depending on your oven)

Whilst cooking... put the lemon juice and zest for syrup in a saucepan and add 100ml water... boil until it is thin syrup. 

Drizzle over the hot cake. Leave to cool on a rack.

ENJOY! 

I AM!