I absolutely dislike cakes. I don’t eat cakes.
But I often find myself baking cakes.
All because I have a stay-at-home mum who baked cakes, bread, biscuits and pies in our sunny kitchen. I love the smell of baking, which is synonymous of a very happy time in my life. Childhood conditioning is indeed a strong force.
Here’s a slightly healthier version of the classic Lemon Drizzle Cake – I serve it with lemon yoghurt instead of the traditional drizzle made with icing sugar.
You will need:
175g unsalted butter
200g caster sugar
250g unbleached flour
2 tsp baking powder
1/2 tsp bicarbonate of soda
Pinch of sea salt
3 medium eggs at room temperature, beaten
100ml full cream milk, at room temperature
Grated zest of 2 unwaxed lemons
Preheat oven to 180C. Grease baking tin. Combine butter and sugar until light and fluffy. Sieve together the flour with the baking powder, bicarbonate of soda and salt. Add in the dry ingredients with the wet ones alternately. Mixed until smooth. Transfer to the greased baking tin and bake until firm in the middle and light gold all round.
Serve with thick set yoghurt and a squeeze of lemon juice mixed into the yoghurt.