we’ve have the recipe scribbled down on a piece of paper, shoved in the cake section of Delia’s cookbook, for years… Quite fortunate it’s our favourite cake really, as we sort of OVER-ORDERED the lemons on our Ocado delivery on Friday, and ended up with 12 lemons, yes, TWELVE lemons… oops!
So we wanted to share the recipe with you, and tbh, it makes it easier to find if we write it up on KidsChaos, as we just google ourselves ‘ kids chaos lemon drizzle’… 🙂
Admittedly this recipe doesn’t use all twelve lemons, however we make two lemon drizzle cakes at the same time as it disappears pretty quickly here, and we like to have it in our packed lunches in the week, in place of shop-bought snack bars (so just half the quantities if you only have a 1 litre loaf tin)
Lemon Drizzle Cake Ingredients:
350g caster sugar
350g butter, softened
4 unwaxed lemons
200g self-raising flour
150g ground almonds
A drop or two of milk
200g demerara sugar
Lemon Drizzle Cake Instructions:
1. Pre-heat the oven to 180C/160C fan. Grease and line two loaf tins with greaseproof paper. Beat together the caster sugar, butter, and the finely grated zest of two lemons until light and fluffy. Add a pinch of salt and beat in the eggs, one at a time.
2. Sieve the flour and fold in, then add the ground almonds (not essential, particularly if anyone has a nut allergy!). Add a tiny amount of milk to ensure the mixture has a dropping consistency, then pour into your lined tins. Bake in the oven for about 50-55 minutes, until your knife pulls out dry when you test it. Leave it in the tin for now….
3. Mix together the lemon zest, and juice of the lemons with your demerara sugar, then prod holes all over the top of the lemon drizzle cakes and pour over the lemon drizzle, so that it runs into all of the little holes.
4. Allow the lemon drizzle cakes to cool in the loaf tins before turning out.
For more delicious #cookingwithkids fun try our honeycomb recipe golden syrup pictured here…