Recipe of the Month – June | Margaret’s Lemon Drizzle Cake

Margarets Lemon Drizzle Cake

Each month we will be posting a Recipe of the Month, taken from our fantastic Cooking for One book which is available to purchase here on our website and from a number of local stockists.

All profits from the sale of Cooking for One will be donated to Cruse Bereavement Support whose work in supporting bereaved people is invaluable.

This month: Margaret’s Lemon Drizzle Cake

1 lemon
120g soft margarine
180g caster sugar, plus extra for sprinkling over the top
180g self-raising flour
1 tsp baking powder
2 eggs, medium
4 tbsp milk (around 50ml) (we used Fen Farm Raw Milk)

Loaf tin (approx. 22cm x 11cm), greased and lined with
non-stick parchment

Preheat the oven to 180°C/160°C fan/Gas 4.

Wash the lemon and finely grate the zest. Squeeze the lemon and set
the juice aside.

Cream the margarine and sugar. Add all other ingredients, including
the lemon zest but NOT the juice, and mix together.

Scrape the mixture into the loaf tin and bake for 40–45 minutes.
Check the cake is ready by inserting a wooden skewer, which should
come out clean.

Remove from the oven and place on a wire rack to cool.

While the cake is still warm, make several holes in the top with a
wooden skewer then sprinkle with sugar and pour over the lemon juice.

This freezes like a dream and takes only one hour to defrost whole, or
you can freeze it in individual slices which will defrost much faster,
allowing you to take out a slice when the mood takes you.

The cake will last in an airtight container for up to a week.