James Martin's lemon drizzle cake
With the children back at school, the house is finally peaceful and you can sit back and enjoy some time for yourself. So for the first time in months, why not make time for a quick elevenses?
James Martin’s in the kitchen with his scrumptious lemon drizzle cake - perfect to enjoy with that relaxing 11am cup of tea.
Lemon drizzle cake
250g soft butter250g caster sugar5 eggs3 unwaxed lemons, zested250g self-raising flour
150g caster sugar3 lemons, juiced
200g icing sugar sievedLemon juice to mix to a thick drizzle
1. Preheat the oven to 180c
2. Grease and line a 2lb loaf tin
3. On a medium speed beat the butter and sugar until white in a freestanding mixer with a whisk attachment, then add the eggs one at a time, followed by the lemon zest. Fold in the flour by hand using a wooden spoon or spatula. Pour the mix into the lined tin and bake for 50 minutes.
4. For the drizzle, mix the caster sugar and lemon juice together in a bowl, and whilst the cake is still warm, pour over
5. When cooled, mix the icing sugar and lemon juice together and drizzle over the cake to finish