Serves: 1 cake
For the cake
175g Doves Farm Organic Plain White Flour
3 tsp FREEE Baking Powder
175g butter
175g caster sugar
2 lemons, unwaxed
3 eggs
2 tbsp milk
For the Syrup
75g caster sugar
Lemon juice (from above)
Water
For the drizzle icing
1 lemon
100g caster sugar
For the cake
1 Line a 1kg/2lb loaf tin with parchment and pre-heat the oven.
2 Sieve the flour and baking powder into a bowl, stir to combine and set aside.
3 Put the butter and sugar into a mixing bowl and beat together until light and fluffy.
4 Finely grate the lemon rind, add it to the bowl and beat it in.
5 Squeeze the lemon juice into a jug, add water if necessary to make it up to 75ml and set this aside for the syrup.
6 Beat the eggs one at a time, into the mixing bowl ensuring each is well incorporated before adding the next.
7 Add the prepared flour to the mixing bowl followed by the milk and stir to combine.
8 Tip the mixture into the prepared loaf tin and smooth the top.
9 Bake for 40-45 minutes until cooked. Leave the cake in its tin.
For the syrup
1 Put the sugar into a saucepan, pour on the reserved jug of lemon juice and bring to the boil shaking the pan occasionally. Simmer gently for 2 minutes to make a syrup.
2 Prick all over the surface of the warm cake with a BBQ stick or skewer, pressing right through to the base of the cake.
3 Pour the syrup slowly all over the surface of the cake and leave to cool in the tin.
For the drizzle icing
1 Place a chopping board over the cold cake tin and invert it onto the board. Remove the parchment paper.
2 Using a zester, peel some strands of zest from the lemon and set these aside.
3 Squeeze the lemon juice.
4 Measure the sugar into a bowl, add the lemon juice and stir to make the drizzle.
5 Pour the drizzle over the top of the cake and spread it around the sides of the cake with a knife.
6 Scatter the prepared strands of lemon zest over the cake.
7 Leave to set before serving.
Recipe courtesy of Doves Farm
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