- NF VE
I LOVE this lemon cake recipe (and by how quickly it seems to disappear, so does everybody else)! It is flavoursome and mouthwateringly zesty. It’s also nice and moist, due to the addition of the lemony syrup after cooking. I think dry cakes are a total letdown and are something to be avoided wherever physically possible!
Either keep it simple straight from the oven - resulting in something akin to a lemon-infused Madeira loaf - or make the simple lemon icing I suggest and drizzle this over once the cake is cool, transforming the bake into a more traditional lemon drizzle cake. I must say, I like it both ways, but the sweet tang of the lemony icing is something I can rarely resist!
Lemon icing is optional and very easy to make: Sift 240g of powdered sugar in a medium bowl, add 3 tbsps of lemon juice and whisk until smooth.
If you want the lemon icing to be more runny, add 2-3 tbsp of milk or water.