lemon drizzle cake

I baked lemon drizzle cake last night as a special treat for my little boy.  He had a bad fall on Tuesday evening while playing football in the garden with his daddy and big brother.

A trip to A&E revealed that he has broken his arm close to the elbow.  He will be in a cast from his shoulder to his hand for the next six weeks.

He was exceptionally brave throughout the whole thing despite being only four years old and more than a little scared of hospitals.  His main concern was whether he would still be able to go to school.

So you see, my brave little man really deserved this treat.  I have included the recipe if anyone fancies trying it.

lemon drizzle cake

ingredients

155g self-raising flour

130g caster sugar

25g soft brown sugar

155g unsalted butter, at room temperature

1 tsp baking powder

3 large eggs

zest and juice of 1 lemon

for the drizzle

40g caster sugar

juice of 1 lemon

method

Preheat the oven to 180 

Grease a 1lb loaf tin and line with baking paper

Cream the butter and sugar using an electric whisk until light and fluffy

Gradually add the eggs a little at a time beating into the mixture

Sift the remaining dry ingredients into the mixing bowl and mix into wet ingredients

When combined add the zest and juice of the lemon and mix in

Pour the cake mixture into the loaf tin and cook for 35-40 minutes until golden brown

When fully baked the cake should be firm to the touch and an inserted skewer will come out clean

While the cake is cooking, mix the sugar and lemon juice together to make the drizzle

When cooked allow the cake to cool completely in the tin

Once cool, prick all over with a skewer and pour the drizzle over the top

Boil the kettle, make a cup of tea and enjoy a lovely big slice.

With the happenings around here, there's no chance any of us will ever forget his first week at school.  We are hoping for a speedy recovery.