It’s almost time to celebrate Father’s day, that special man in everyone’s life. Got the card, still undecided about cufflinks, beer mat or golf balls???? Well I think truly the best present in the world is a home baked cake. Either opt for a cake mix (yes Cookie Crumbles has got some deliciously baking mixes in their range) or put on your pinney and make a cake from scratch. Nothing fancy but bold and strong in flavour – I would opt for a lemon drizzle cake – and best of all it’s effortlessly simple !
This also reminds me of a quote that I kept, which I find so fitting for my own dad:
“My father gave me the greatest gift anyone could give another person: He believed in me.”
Happy Father’s day
Lemon drizzle cake
Prep 20 minutes
Cook 50 minutes
You start with a basic sponge recipe (which is always the weight of an egg in flour, butter & sugar, doubled, tripled etc. depending how big you want your cake) and then drizzle it in lemon heaven:
3 large eggs
100g/4oz self raising flour
75g/3oz ground almonds
1 small tsp baking powder
175g/7oz unsalted butter (room temp)
175g/7oz caster sugar
Zest of 2 lemons
Juice of 2 lemons (the ones you zested)
100g/4oz icing sugar
- Preheat oven to 180C/Gas Mark 4. Grease and line a loaf tin. Beat together butter and sugar until pale and creamy. Add the eggs, almonds, flour and lemon zest and beat to combine. Spoon into the prepared tin and level the top.
- Bake the cake in the oven for 50 minutes. While you’re waiting, mix together the icing sugar & lemon juice until totally smooth, pop it to one side. Once cooked remove from oven and pierce with a skewer about 12 times. Leave cake to cool completely.
Using a spon slowly spoon by spoon over your lemon glaze. Tastes great with a cup of Earl grey tea!