It was my birthday a couple of weeks ago and so I decided to bake myself a cake. Don’t feel sorry for me – I wanted to do it. Baking has always been my Everest – impossible to conquer and forever ending in disaster (not death though – yet). I decided to try a lemon drizzle cake. Mary Berry (the don of cakes if you haven’t heard of her) was the first recipe which came out of Google and I was pleased to see this recipe from her book Mary’s Stress-free Kitchen was extremely easy. You would think nothing could go wrong. I followed all the steps but somehow ended up with a cake as flat as the plate I served it on. I think my downfall was my choice of loaf tin. It looked loaf shaped but maybe it was brick shaped? It was thick and heavy may have been designed to mould bricks not cakes. As well as a brick mould instead of a loaf tin we’ve also got a bit of a shonky oven. I blame my tools and not Mary for my lemon drizzle pancake. The cake was very tasty so this recipe is definitely recommended and (provided you check your apparatus) very easy and stress-free.
For the lemon drizzle cake:
For the crunchy lemon icing:
You’ll also need:
The lemon loaf will keep for 3 days and will freeze well for up to 2 months un – iced.