I miss having slices of Lemon Drizzle Cake. I was introduced to it while living in London not long ago. Being a complete cake-hole, I was so excited to try all the new UK treats I spotted. I had real Jaffa Cakes, Eccles Cake, Angel Cake and Bakewell Tarts. And of course, quintessentially English scones with jam and cream. Did you know there’s a fierce debate as to whether you load up your scones with jam first then cream, or cream first then jam? I’m a jam then cream girl, much to the consternation of my friends. It’s a whole new world.
The British love their sweet treats, that’s for sure, and the lemon drizzle cake is never far away. It’s a light lemon flavoured butter cake with a crunchy and zesty lemon syrup topping. You could buy mini portions of it at Marks and Sparks and it was part of a meal deal at Sainsbury’s. Faced with a choice between a slice of cake or apple slices in my meal deal, you know what I chose every time.
Who better to turn to for Lemon Drizzle Cake inspiration than British baking queen herself, Mary Berry. The recipe below is so quick and simple to make. It’s a One Bowl Wonder, so all the ingredients can be mixed together at the same time. Put your lemon tree to work, or borrow some neighbour’s lemons and whip this up soon.
PS. Please comment whether you believe scones should be jam first then cream, or cream then jam!
Recipe adapted from Mary Berry’s Simple Cakes, by Mary Berry.
You will need: a large baking tray (30 x 23 x 4cm; 12 x 9 x 2 in)