Nosh Pit Recipe: Lemon Drizzle Cake
Suggested soundtrack: Led Zeppelin - The Lemon Song
2 small unwaxed lemon, well scrubbed
275g granulated sugar
175g unsalted butter, softened, plus extra for greasing
200g self-raising flour
½ tsp baking powder
3 large free-range eggs
Preheat the oven to 180C/Gas 4. Base line a 900g (2lb) non-stick loaf tin with baking parchment and butter well. Finely grate the lemon zest. Put 175g of the sugar, butter, flour, eggs, baking powder and lemon zest in a food processor and blend on the pulse setting until just combined, thick and smooth.
Spoon the cake batter into the prepared tin and level the surface. Bake for 35 minutes or until well risen and pale golden brown. Remove from the oven and cool in the tin for 5 minutes. Squeeze one of the lemons and mix the 3 tbsp of the juice with the remaining 100g granulated sugar.
Invert the cake on to a wire rack set above a small tray or plate. Remove the baking parchment and gently turn the right way up. Make 50-60 deep holes in the cake using a skewer.
Slowly and gradually, spoon over half the lemon sugar, allowing it to thoroughly coat the top of the cake and drizzle down the sides in plates. Stand for 5 minutes then do the same with the remaining lemon sugar. Leave to set for at least an hour or until the icing has crystallised. Serve the cake in thick slices.