There's no better way to reward yourself than with a slice of the most decadent lemon drizzle cake, if you're a lemon lover, that is. I don't know about you, but there's just something about lemon drizzle cake with its moist and fluffy texture, combined with a taste so tart it'll have your tongue pucker!
- 225g unsalted margarine
- 3/4 cup - 4 eggs - 225g self-raising flour
- One lemon zested - 1 pack of Rita Farhi chocolate-dipped lemon slices
- 1.5 lemons juiced
- 85g caster sugar
- Heat the oven to 180C/160C fan/ gas mark 4
- Whisk together the margarine and the agave until pale and creamy; add eggs, one at a time while mixing.
- Sift in the self-raising flour, mix until well combined, then add the zest and mix once more.
- Grease a medium-sized round cake tin, pour in the mixture and level the top with a spoon.
- Bake for around 45 min or until a skewer comes out clean.
- While the cake is cooling, leave it in its tin and combine the lemon juice and caster sugar in a bowl to make the drizzle.
- Prick the warm cake all over with a skewer or fork and pour over the drizzle – the juice will sink in, and the sugar will form a lovely, crisp topping.
- Once done and the cake has thoroughly cooled, you can decorate with your chocolate-dipped lemon slices; we suggest doing this before serving.
Keep in an airtight container for 3-4 days or freeze for up to 1 month (without the Rita Farhi chocolate-dipped lemon slices).
This recipe has been adapted from BBC Good Food.