250g butter

250g caster sugar

300g plain flour

5 tsp baking powder

5 eggs

4 tbsp milk

2 lemons (zest)

2 tbsp lemon balm

Glaze

150g sugar

2 lemons (juice)

Easy punchy lemon drizzle cake.

You can bake this cake in a large casserole dish (30cm x 20cm) or in a large round tin. Whatever you use, grease the form or line with baking paper.

Preheat the oven to 180’C.

Measure the flour amount and mix with the baking powder. Chop the lemon balm.

Take a large enough bowl and add the butter and sugar. Mix for a minute and then add little by little the flour/baking powder mixture, eggs and milk.
Once all ingredients are all combined grate the zest of the two lemons and add to the cake mixture. Add chopped lemon balm and stir the herbs and lemon zest into the mixture.

Pour the cake mixture into the preferred tin and level the top.

Bake for 40min or until a skewer comes out clean (see chef’s tip). In the meantime, make the lemon drizzle glaze.

Glaze

Squeeze the lemon juice of the two zested lemons and mix with the sugar to a runny consistency.

Take the cake out of the tin but leave it in the baking paper. Place on a wire rack and leave to cool for about 5-10min. While the cake is still warm, spoon the glaze mixture over the cake. Brush the glaze mixture all over the cake and leave it to set. Once set, remove the baking paper.

If you have used a casserole dish you can cut the cake into slices and serve on a plate once the cake has cooled down.