Seedhouse Bread Flour Lemon Drizzle Cake

500g/1lb loaf tin, 2 x mixing bowls and jug

SEEDHOUSE LEMON CAKE
150g Doves Farm Organic Seedhouse Bread Flour
3 tsp Doves Farm Baking Powder
125g butter
125g caster sugar
1 tbsp lemon rind, grated
2 eggs
2 tbsp milk
butter, for tin

LEMON DRIZZLE
1 lemon, squeezed
75g caster sugar

190°C, Fan 170°C, 375°F, Gas 5         

Seedhouse Lemon Cake

1. Pre-heat the oven.
2. Rub some butter around the inside of a 500g/1lb loaf tin or insert a baking liner.
3. Sieve the flour and baking powder into a mixing bowl and stir to combine.
4. Start to sieve the flour into another bowl. When most of the flour has been sieved, tip the remaining flour and seeds into the bowl.
5. Stir to re-combine.
6. Chop the butter into small cubes.
7. Put the butter cubes into a mixing bowl, add the sugar and beat together until light and fluffy.
8. Finely grate the lemon rind, add it to the bowl and beat it in.
9. Break the eggs into the mixing bowl one at a time, ensuring each is well incorporated before adding the next.
10. Tip the flour into the bowl and stir to combine.
11. Add the milk and mix well.
12. Tip the mixture into the prepared loaf tin and smooth the top.
13. Bake for 40-45 minutes until cooked.
14. Leave the cake in its tin to cool for 10 minutes.

Lemon Drizzle

1. Squeeze the lemon juice into a jug.
2. Add the sugar and stir until dissolved.
3. Leaving the warm cake in its tin, press a BBQ stick or skewer into the cake, from the top to the bottom, at 2cm/¾” intervals.
4. Pour or spoon half of the syrup slowly into the holes.
5. Leave in the tin until completely cold.
6. Remove the cake from the tin and pour the remaining syrup over the top and sides of the cake.