[mumofstig]

Lemon Drizzle Cake

Preheat oven to 200C conventional. Heavily butter and flour a 2Lb loaf tin.

Ingredients :

2 large eggs
zest of 1 lemon
juice of 1 lemon
small pinch salt
175g castor or light muscovado sugar
75ml creme fraiche or natural yogurt
160g plain flour
2 1/2 tsp baking powder
55g melted butter

Frosting :

100g icing sugar, sifted
juice of 1 lemon

Method :

Whisk in a large bowl the eggs, lemon zest and juice, salt and sugar until well combined. Add the creme fraiche or natural yogurt. Working quickly add the flour and baking powder and combine. Add the melted butter and combine. Quickly transfer to prepared loaf tin.

Bake for 8 minutes at 200C then lower temperature to 170C and bake for a further 25-30 minutes. Test with skewer. Rest in the tin for 5 minutes while you prepare the drizzle frosting.

In a medium bowl combine the sifted icing sugar and juice of 1 lemon with a small whisk.

Turn the cake out onto a wire rack. If the cake is domed in the middle, turn it out right way up. If it is flat or dished down in the center, turn it out upside down. While the cake is still hot, spoon the frosting over the top and, if possible, sides of the cake. Since some will drip off, place either a baking tray or piece of cling film underneath. Allow to cool completely before serving. Keeps well in the fridge for 2-3 days.

[DanielCoffey]

Thanks for reposting the recipe. Here are the two pictures that went with it...

[GraciesGran]

Gorgeous cake, one of which those cakes that never gets the chance to go stale due to husband cutting a piece almost every time he goes in the kitchen. 

[GraciesGran]

Lemon and lime version was nice