Every guest who arrives at Hopton House Bed and Breakfast has a whole cake waiting for them in their room to enjoy during their stay. Usually, unless I’ve had a special request, this will be a lemon drizzle cake.
This lemon drizzle cake recipe is based on one of Mary Berry’s, though I’ve adapted it to fit into 3 1lb loaf tins rather than making it up as tray bake. I’ve also upped the temperature which gives a nice cracked top to the cake which I like.
Replacing Mary’s recommended milk with buttermilk makes this lemon drizzle cake recipe even lighter and fluffier
Lemon Drizzle Cake Recipe
You need 3 1 lb loaf tins – I line mine with ready made paper liners.
Preheat oven to 180 degrees ( for fan oven )
For the Cake
285 g (10 oz) self raising flour
225 g (8oz) caster sugar
2 tsp baking powder
225g (8oz) softened butter ( I normally just use a whole pack of butter which is slightly over 8 oz)
5 Hopton House eggs ( which is about 4 large eggs )
4 tablespoons buttermilk
grated rind of 2 large lemons
For the Drizzle
175g (6oz) granulated sugar
juice of 2 large lemons
Put all of the ingredients into the bowl of an electric mixer and beat for 2 minutes.
Divide the mixture between the 3 loaf tins.
Put in the oven for 30 minutes – check after 30 minutes to see if the cake is firm on top. You will probably need longer but only allow 5 minutes at a time. You want just cooked.
Take out of the oven and leave for 5 minutes. Prick all over with a skewer ( I use my meat lifting forks – creates 4 holes at a time – how lazy is that? )
Mix the sugar & lemon for the drizzle and pour over the cakes. After another 10 minutes take out of the tins & place on a wire tray – this is where is really helps having the ready made paper liners because it keeps any of the drizzle that has fallen down the sides in place.
This will keep for several days as it’s so moist and they also freeze well.
If you’ve enjoyed making this recipe, have a look at my recipe blog for more recipes from Hopton House B&B