🍋 Lemon is one of my top 3 favorite ingredients. I love it in both sweet and savory dishes and definitely in drinks/cocktails. Maybe I have been accused of using a bit too much at times (totally valid complaint) but this recipe is perfectly balanced. 🍋
It is both delicious and very easy to make - having only 5 ingredients. Great for a last minute treat!
The ingredients are listed in both metric and imperial measurements since Nancy and her recipe are from the UK.
For "serious" bakers, measuring by weight, rather than cups, is preferred. So all the items with grams mentioned below were measured using a food scale.
Lemon is the original, but any citrus fruit can be used here. I've definitely seen orange or lime drizzle cakes online.
MUFFIN INGREDIENTS
165 grams / 3/4 cup softened butter
165 grams / 3/4 cup sugar
3 eggs
165 grams / 1 1/3 cups self rising flour, sifted
1 large lemon, zest and 1/2 the juice
TOPPING INGREDIENTS
1/2 lemon juice
50 grams / 1/4 cup sugar
INSTRUCTIONS
In a medium to large bowl, cream together butter and sugar, using an electric mixer, until light and fluffy.
Add eggs one at a time and whisk well between each addition.
Fold in the flour then add the grated zest and juice.
Divide equally between two prepared loaf tins - or prepared muffin tins - and bake at 180C / 356F for 25-30 minutes . I use Nancy's homemade recipe for lining paste to prep the tins. If you want to substitute any of the ingredients she uses you can! I use solid cocount oil, liquid coconut oil and flour when making this recipe. The cakes are ready when they are risen, firm to the touch and golden in color.
Remove the tins to a rack to cool for just five minutes. Mix the granulated sugar and lemon juice together then brush on the tops of the cakes.
Leave to cool completely in the tins - then remove and try not to devour it all!
ENJOY!
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