I’m not good at baking but I can make a lemon drizzle and it goes down well with the family.
225g self raising flour
Pinch of salt
125g butter. Diced.
225g caster sugar
2 tbsp lemon curd.
Line a loaf tin
Grate the zest and squeeze the juice of one lemon.
Sift the flour and salt. Rub in the butter until looks like breadcrumbs.
Stir in half the sugar.
Add the eggs, lemon juice and zest and one spoon of lemon curd.
Mix until smooth. …I do all of this in my chef.
Spoon into loaf tin.
Bake at 180 or 160 for fan ovens for 45-55 minutes.
Meanwhile use a vegetable peeler to peel strips of the remaining lemon and soaked in hot water 450ml leave for thirty minutes.
Put water and lemon zest into a pan boil and simmer for ten minutes.
Add remaining sugar and bubble for ten minutes.
Remove from the heat and stir in remaining lemon curd and a tbsp of lemon juice.
Allow the syrup to cool a little.
Pierce the cake several times and drizzle over the syrup.
This doesn’t last long in this house.