This is the definitive Lemon Drizzle cake, and we have used four lemons. There's almost as much drizzle as cake, so after you bite through the crunchy crust it is very lemony and syrupy inside.
175g self-raising flour
1 teaspoon baking powder
175g spreadable butter
175g golden caster sugar
3 large eggs
grated zest of 3 large lemons
juice of 1 large lemon
40g poppy seeds
For the syrup:
juice of 3 large lemons
grated zest of 1 large lemon
50g golden icing sugar, sifted
100g golden granulated sugar
1 rounded tablespoon golden granulated sugar, mixed with 1 rounded teaspoon poppy seeds
A 20cm loose-based round cake tin, greased and base lined
1. Pre-heat the oven to 170°C, gas mark 3
2. Start off by sifting the flour and baking powder into a roomy mixing bowl, holding the sieve quite high to give the flour a good airing as it goes down. Then add the butter, sugar, eggs, lemon zest and juice and finally the poppy seeds. Now, using an electric hand whisk, mix to a smooth creamy consistency for about one minute. Spoon the mixture into the tin, levelling it with the back of the spoon, and bake near the centre of the oven for 40 minutes or until the centre feels springy.
3. When the cake is ready, remove the tin from the oven to a board, then straight away mix together the syrup ingredients. Next stab the cake all over with a skewer and spoon the syrup evenly over the hot cake, then finally sprinkle with the sugar and poppy seed mixture. After that the cake needs to cool in its tin before it can be removed and stored in an airtight container.
Note: this is equally good made without the poppy seeds if you prefer.
This recipe is from Delia’s Cakes, out now published by Hodder & Stoughton, £25.
To watch demonstrations from Delia's Cakes go to the Delia Online Cookery School at www.deliaonline.com