A Modern Mother’s delicious lemon drizzle cake

When the weather turns cold, I turn to baking!

With yesterday’s arctic conditions, I felt like making a cake. I googled “lemon drizzle cake” and this recipe from Charlotte appeared. I have to agree it is one of the best lemon drizzle recipes I’ve tried. This one is also has the advantage of being ever so slightly more healthy.

Go on, try it! And tell me if you think it is the best one yet.

A Modern Mother’s Delicious Lemon Drizzle Cake

Ingredients:

1 cup (200 grams) caster sugar

1/2 cup (113 grams) butter or margarine

1 egg

2 TBSPs plain yogurt (I had lemon Activa in the fridge and used that)

1/2 (112 grams) cup milk

1 1/2 (210 grams) cups flour

1 tsp baking powder

1 tsp vanilla

Grated zest of 2 lemons

Preparation:

1. Preheat oven to 180°
2. Oil the sides of a standard loaf pan
3. Cream the butter and sugar and then add in egg and yogurt
4. Stir in the mili
5. Add flour and Baking Powder and lemon zest
6. Stir it all up!
7. Pour mixture into loaf tin
8. Bake for 50 minutes
9. For the icing: Mix the juice of 2 lemons with 1/2 cup caster sugar in a microwave proof bowl. Heat for 2 minutes, to boil point. Stir a place aside. When you take cake out, poke the cake with a fork to make holes. Pour the syrup over the warm cake.
10. Remove from tin, place on plate, let cool and serve!

Tip: Double the recipe and freeze the second cake to take out for another time.