For me, this recipe holds a good deal of nostalgia and fond memories of my beloved paternal grandmother, who is sadly no longer with us. As a child, visits to her home often included roast dinners, jokes about her love of “piping hot soup” and finding the Tupperware containing lemon drizzle cake.
I don’t remember her being a cake baker particularly, and there’s every chance the lemon drizzle cake we enjoyed so much was shop-bought. But that wonderful woman definitely loved eating cake, and I’m sure I’ve inherited that sweet tooth of hers!
This one’s for you, Mern.
1tsp lemon extract
100g natural yoghurt
1 tbsp honey
100g butter, melted
250g self-raising flour
2 tsp baking powder
zest of 2 unwaxed lemons
juice of half a lemon
1tbsp coconut butter
Juice of 1 lemon
1tbsp canned coconut milk
- Pre-heat the oven to 180C/350F/Gas Mark 4, and grease and line a loaf tin.
- Mix the eggs, lemon extract, yoghurt, honey, butter and the juice of half a lemon together in a food processor until thoroughly combined.
- Sieve the flour and baking powder into the bowl and combine.
- Finally add the lemon zest and mix well.
- Pour the cake mix into the prepared loaf tin and smooth the top.
- Bake on the middle shelf for 25-30 minutes, or until golden and a skewer comes out clean. Leave the cake in the tin.
- Use a toothpick or a fork to prick holes across the top of the cake.
- While the cake is still warm, make the glaze by combining all the ingredients and heating them gently in a saucepan until the butter and honey have melted.
- Carefully and gradually pour the glaze over the warm cake, waiting for the cake to absorb one lot before pouring on more, which could be a few minutes. Continue until you have used all the glaze.
- Leave in the tin to cool completely before turning out, slicing and enjoying!