Lemon Drizzle Cake

This is a nice teatime cake.  Kind of a moist sponge with a tangy taste.  Just the right amount of sweetness. Recipe was sourced from a book that features what they say are easy to make classic favourites.  And indeed this was a simple one.

Also, if you follow a book, do check the preface for the baking temperatures.  S' oven is a fan assisted oven and I should have reduced the temperature from the start.  So it seems I may have baked it at a slightly higher temperature and caused the cake to brown a tad too early .

( This recipe calls for sour cream, but I find many other recipes use a little milk instead of sour cream. So I guess that can be a substitute)

Serves 8

Ingredients :
Butter for greasing
Plain flour - 200 g
Baking powder - 2 tsp
Caster Sugar - 200 g
Eggs - 4
Sour cream - 150 ml
Grated rind of 1 large lemon
Lemon juice - 4 tbsp
Sunflower oil - 150 ml

Syrup
Icing sugar - 4 tbsp
Lemon juice - 3 tbsp

Grease and line a 20 cm / 8" cake tin and keep ready

Sift flower and baking powder into a mixing bowl
Add the sugar.  Mix well
In another bowl whisk eggs, soured cream, lemon rind, lemon juice and oil together

Preheat the oven to 180C if not fan assisted or 160 C if it is

Pour the egg mixture into the dry ingredients and mix well till evenly combined.
Pour the mixture into the prepared tin
Bake for about 45-60 minutes or until risen and golden brown

Meanwhile make a syrup of icing sugar and lemon juice in a small saucepan
Stir over low heat till it begins to bubble and turn syrupy

When the cakes is done, remove from oven and when still warm prick the surface with a fine skewer and brush the syrup or drizzle it over the cake.  Leave to cool completely in the tin before turning out and serving.

Tip - For a crunchy lemon crust, make the syrup with granulated sugar instead of icing sugar