Third-year English and History student. Saskia, shares her snack of choice for an essay writing break
My go-to recipe is Mary Berry’s lemon drizzle cake! I like a lemon drizzle cake that is extra moist and gooey, so I often add a splodge of lemon curd to the sponge, as well as having the lemon drizzle topping.
Ingredients
- 175g caster sugar
- 175g self-raising flour
- 175g softened butter
- 3 eggs
- Lemon zest
- 3/4 level tsp baking powder
- Lemon curd - to your own liking!
- 100g granulated sugar and lemon juice for the lemon drizzle topping
Method
1) Preheat oven to 180 degrees Celsius (GM 4).
2) Beat together the eggs, flour, caster sugar, butter & baking powder in a bowl.
3) Add however much lemon curd you like to the mixture (I often add 2 tablespoons).
4) Empty the mixture into a greased baking tin and bake in the oven for 40 minutes.
5) Mix together the granulated sugar and lemon juice and drizzle over the finished cake while still warm.
6) Grate however much lemon zest you like on top.
7) Leave the cake to cool before removing it from the tin.