Date: March 2020
We all love lemon drizzle cake and the twist by adding a little orange just makes a change. I also like making some butter icing with the addition of lemon or orange curd and cutting the cake through the middle and layering it together, delicious. Enjoy!
Preheat the oven to 180°C/gas 4. Grease and line the base of 1 large (900g) or 2 small (450g) loaf tins. Place the caster sugar, butter and lemon and orange zest in a bowl and beat together until pale and creamy. (an electric whisk makes the job easier) Add the milk, and then beat in the eggs, one at a time, with a spoonful of the flour.
Mix in the remaining flour and spoon into the prepared tin/tins, levelling the surface. Bake in the oven for about 45 minutes for a large cake, or 30 minutes for smaller cakes, until they are golden and a skewer comes out clean when inserted in the centre.
Place the lemon and orange juice in a saucepan, bring to the boil and allow to reduce to about 3tbsp. Leave to cool, and then stir in the granulated sugar until it just starts to dissolve.
As soon as the cake comes out of the oven, prick it with a skewer several times, then slowly pour the lemon and orange sugar all over the top, letting it soak into the cake. Leave to cool completely in the tin before turning out.
The cake will stay fresh for 3 to 4 days in an airtight container, and will also freeze really well.
Next month: Vegetable Pissaladiere