Hello my frosted fairies. As the January blues settle upon us, we must dust off our aprons, grab our recipe books and try to scare them away with delicious treats that warm our little noses and toes and bring smiles of delight to those around us! Yes, January is definitely a month of disarray. Whether you’re struggling to relaunch yourself back into the stresses of the work environment or you have broken one (or all of your resolutions), there’s nothing that a few scrumptious bakes can’t fix.
Today’s post features a classic: the lemon drizzle cake! With its sharp and tangy sponge and a sweet, sugary lemon syrup, this cake is sure to fix the winter blues and brings the promise of a warm and bright spring. I whipped up this treat for my brother’s birthday as this is his favourite cake and I’m pleased to say that he loved it! Based on a trusty Mary Berry recipe, it is simple and a piece of cake! 🙊💛🍰🍋
I hope you enjoy the post and I’m sending you lots of hugs, cups of tea and fairy cakes on this Sunday afternoon! ♡
225g of butter
225g of caster sugar
275g self-raising flour
2 tsps of baking powder
4 tbsps of milk
Finely grated rind of 2 lemons
Lemon Drizzle Topping:
175g of granulated sugar
Juice of 2 lemons
Sugar flower decorations (optional)
A traybake or roasting tin 30 x 23 x 4 cm (12 x 9 x 1 ½ inches)
For the lemon drizzle cake:
- Pre-heat your oven to 160˚C and proceed to grease and line a baking tin.
- Measure all the ingredients for the traybake into a large mixing bowl and beat until well blended.
- Turn the mixture into the prepared tin and bake in the middle of the pre-heated oven for 35-40 minutes or until the bake springs back when pressed.
- Allow the tray the traybake to cool for a few minutes until lifting it out of the tin.
For the lemon drizzle topping:
- To make the crunchy topping, mix the lemon juice and the granulated sugar in a small bowl until it reaches a runny consistency.
- Spoon this mixture evenly over the traybake whilst it is still warm.
- Finish by decorating with a few sugar flower decorations (if you wish) and cut into squares when cold.
Here are a few more pictures of the end result! ♡
Making this cake reminded me of how much I can’t wait for spring and Easter baking. I’ve already assembled a list of things I want to make over the coming months. Spring brings me so much joy and some of my favourite things would have to be… cherry blossom, Easter baking, rose lemonade, pastel pink dresses, daffodils, bunnies, lambs, the scent of Cadbury’s mini eggs and hot cross buns, the ranges released by LUSH and so many more things…☁️🍃🌸🐣🎀🐑
I hope you try out this recipe and if you decide to, please tweet me or send a picture of the end result on Instagram @xxsophiebeth and remember to use the hashtag ~ #frostedfairies
Lots of love from Sophie ♡