Rapeseed in the background and a scrummy lemon drizzle cake. That's a perfect Sunday right there. Add in a walk to the river and it really is the icing on the cake. Here's the recipe for the cake. The rest of the day you'll have to create for yourself.
Lemon-Syrup Loaf Cake: Nigella Lawson
125g unsalted butter
175g caster sugar
2 large eggs
Zest of 1 lemon
175g self raising flour
Pinch of salt
4 tablespoons milk
23 x 13 x 7cm loaf tin buttered and lined
For the syrup:
Juice of 1 and a half lemons
100g icing sugar
For the glaze:
Juice of 1/2 a lemon
150g icing sugar
To Make The Cake:
Preheat your oven to 180 C/ gas mark 4.
Butter and line your loaf tin well.
Cream together butter and sugar and add eggs and lemon zest, beating them in well.
Gently fold in the flour and the salt, mixing thoroughly and then add the milk.
Spoon the batter into your prepared tin and bake for 45 mins or until cake tester comes out clean.
For the syrup:
Put the lemon juice and icing sugar into a small saucepan and heat gently until the sugar dissolves.
As soon as cake is out of oven, puncture all over with skewer and pour over the syrup.
Leave cake to cool completely before removing from the tin.
For the glaze:
Combine lemon juice and icing sugar until smooth and white, add a little more icing sugar if needed. Make sure your cake is completely cool before drizzling with the glaze.
Enjoy - this is easy to make and exceptionally tasty. Fairly sure it won't last long.
