When I am poorly, I can only wear the same combination of clothes when I go out. I wash them, and wear them the next time. I just can't think about a new combination to wear. There is something very comforting (and maybe weird) about doing that.
In the same way, I've made ten Drizzle cakes in the last few weeks. Once I could remember the ingredients, that's all I could make. Nothing else. So everyone had Drizzle cake, whether they liked it, or not.
This is such an easy recipe: cream butter, sugar and zest, add eggs, flour, then the milk in one fell swoop. The syrup is made from pure icing sugar, as is the drizzle, so no need to boil it.
I made some lemon and orange cakes, but you could use any citrus fruit, or combination of citrus. It is both deliciously light and moist at the same time.
One batch of cake mix fills an ordinary loaf tin, 23 x 12 x 9cm ish, but if you buy the smaller foil take-away loaf tins and mix up a double batch, it makes three cute smaller loaves. And these loaves fit perfectly into my cellophane bags- I found later on at cakes 8, 9 and 10.
Lemon Drizzle Cake makes 1 loaf
- 125g butter, softened
- 175g caster sugar
- zest of a lemon (or your chosen citrus fruit throught the recipe)
- 2 eggs
- 175g self raising flour
- 80ml of milk
- juice 1 1/2 lemons
- 100g pure icing sugar, sifted
- juice of 1/2 lemon
- 150g pure icing sugar, sifted
Preheat the oven to 180*C and grease and line a loaf tin (or three!!)
Cream the butter, sugar and zest until the mixture is pale and light. Add the eggs, one at a time, and beat until combined.
Add the sifted flour and fold in a few times, then add the milk all at once. Continue to fold in until the flour and milk are combined.
Spoon into the tin, smooth the top, and bake for 45-50 minutes, The cake will come away from the side of the tin, the top will be quite browned and a skewer poked into the centre of the cake will come out clean, with no crumbs sticking to it.
When the cake is almost cooked, make the syrup. Put the juice and icing sugar into a saucepan and stir over a medium to high heat until the icing sugar is dissolved.
When the cake comes out of the oven, use a large skewer, knitting needle or some such implement, and madly poke holes all over the cake, all the way through to the bottom. The slowly pour the hot syrup over the cake, maing sure it drenches the whole surface of the top. Let the cake cool in the tin.
When the loaf is cold, drizzle over the icing made by mixing the extra icing sugar and lemon juice. The icing should run easily from the spoon, so add a little more juice or water if it is too stiff. Let the icing set and then slice the cake and enjoy.