Coffee, Cake, and Composition: Lemon Drizzle Poundcake

Remember my Molasses Poundcake? and my Banana Bread? Well this recipe is just as easy (+ 1 extra, but very simple step).

Honestly, poundcakes are about my favourite cakes to bake! All you have to do is throw a bunch of ingredients in a bowl and then mix. There's little you can do to mess them up, and they always come out perfect.

By the way, if you have yet to buy yourself a kitchen scale, you must, must, must do it soon. So much easier than having to measure out quantities in measuring cups/jugs. Not saying you never have to use said items, but most of the time you can get away with just using a scale. Extra bonus: less items to wash up.

So to recap: if you are looking for a moist, lemony, not too dense cake with a tangy/sweet icing, this is the recipe for you.

Let's Bake!!

Recipe by Nigella

Lemon Drizzle Poundcake
Makes 1 loaf

Tools

Wax paper

Baking Tin

Hand Mixer

2 large Bowls

Measuring spoons

Ingredients

Cake:

4 oz Unsalted Butter (softened)

6 oz Self-Raising Flour

1 tsp Baking Powder

6 oz Sugar

2 large Eggs

6 tbsp Milk

1 large Lemon (unwaxed, finely grated rind of)

Icing:

1 large Lemon (juice of)

4 oz Icing Sugar

Method

1. Preheat oven to 180C/350F, and line your baking loaf with wax paper (if you don’t have wax paper you can always grease your tin really well-but wax paper is a better choice)

2. Combine all cake ingredients in a large bowl and mix well. Pour into prepared tin

Mix for about a minutes until everything is combined

3. Bake for 30-40 minutes until golden and toothpick comes out clean. Remove from oven. Slide out the loaf from the pan using the edges of the wax paper and place on a large plate (careful not to burn yourself).

5. In another bowl, combine icing ingredients and mix. You should have a sticky syrupy consistency. Then pour your icing over the cake (I did this while my cake was still hot, but I’m sure you can do this after it cools down as well)