This is the most popular cake which is sold in the National Trust tearooms, which was a bit of a surprise to me but then I thought about it and it’s probably because it is a classic from childhood and let’s face it people in the National Trust tend to be the older generation who might think that Lemon Drizzle cake is something outrageously new and different so not worth the risk. They sell an amazing 171,000 slices per year.
I must get myself a sugar dredger or whatever you call them, because I just shook the sugar off a spoon and it didn’t work very well. I halved the quantity of the ingredients in the recipe, which meant that I used just three eggs when seven were used in the original. I think that half egg should have been substituted with a sploosh of milk or even some apple juice works well in a sponge if you think the mixture is a bit stiff. It is a wee bit dry for my taste and I’m sure that was why.
However, it is tasty and it’s also a very big cake, even just half the size it should be. The sandwich tins I used are 8 inches in diameter internally. I also added a few drops of vanilla extract to the cake mixture because I hate that eggy flavour you sometimes get in homemade sponges and the vanilla stops that happening. I used strawberry jam to sandwich the layers together.
350g/12oz self-raising flour
350g/12oz caster sugar
350g/12oz (7) eggs
a few drops of vanilla extract (optional)
250g/9oz raspberry jam
Caster sugar to dust
1. Preheat the oven to 170oC (gas mark 3).
2. Grease and line two 9-inch sandwich tins.
3. Place the butter and sugar in a large bowl and use a whisk to beat until light and fluffy.
4. Add half the eggs and whisk to combine, add remaining eggs and whisk well until light.
5. Sprinkle over the flour and with a spatula fold into the eggs, using a figure-of-eight motion. Be gentle, you need to keep as much air as you can in the batter.
6. Divide between the tins and bake for 35-40 minutes. Test using a skewer inserted into the middle of the cakes; if it comes out clean, they’re ready.
7. Once cool, use the jam to sandwich both halves together. Finish with a dusting of caster sugar.
This post is linked to Beth Fish Reads Weekend Cooking