Although one of the simplest cakes out there, lemon drizzle always seems to be a winner. It is often my go-to cake when I am in a rush as part of a shoot tea, and a slice of this with a cup of tea will never fail to put a smile on your face.
Bergamot lemon is most commonly used in Earl Grey tea and it wasn't an ingredient I had used before. They aren't the easiest to get hold of so when I spied some on Natoora the other day, I knew some sort of lemon cake would be on the cards this week. So I kept it simple and whipped up an old favourite with a bit of a twist. It really works and the bergamot makes a lovely change to this classic. Don't worry, however if you can't get hold of bergamot, regular lemons will be equally as delicious.
225g butter, softened
225g golden caster sugar
225g self raising flour
juice and zest of one bergamot lemon
2tsp poppy seeds
juice of 2 bergamot lemons
90g golden caster sugar
125g icing sugar
Preheat the oven to 180C or 160C fan.
Start by beating together the butter and sugar, until light and fluffy.
Add the eggs one by one, mixing well after each.
Sift in the flour, followed by the milk, seeds, juice and zest. Carefully mix everything together until you are left with a beautifully smooth, speckled batter.
Pour the mixture into your lined tin and pop it into the oven for around 45 minutes, or until a skewer comes out clean.
While the cake is in the oven, make the syrup and icing.
In two separate bowls mix together the caster sugar and the juice of one lemon for the syrup, and the icing sugar and juice of the remaining lemon for the icing.
When the cake comes out of the oven it should be beautifully risen and golden. Use a skewer or a knife to prick lots of holes in the cake. Pour over the syrup, a little at a time and let it sink into the cake.
Once the cake has cooled drizzle over the icing, letting it drip down the sides.