I don’t have an office.
99% of my meetings are held in cafes & restaurants all over London. Mostly people are adventurous & like trying little independent places, but every now & then you find yourself a Starbucks addict.
I don’t mind Starbucks. They have big comfy chairs & free wifi… but the food?
Half filled paninis, dried out old brownies, fatty muffins, no thanks.
I sat happily through my meeting with an over-priced cup of tea while Claire (the woman I was meeting) sipped her frothy coffee bonanza thing and chatted about her company. When she finally dug into her waiting slice of cake, she rolled her eyes & exclaimed “Oh don’t Starbucks just make the best lemon cake in the world?!”
“Mmmm” I mumbled, not wanting to be rude…. then changed my mind. I disagreed and told her she needed to try real lemon cake.
I promised to make her one for our next meeting.
So at the end of last week I whipped up a lemon loaf, drizzled it in its lemony glaze & popped it into her office.
Lemon Drizzle CakeINGREDIENTS:
- 3 large eggs 6oz (170g)
- self raising flour 6oz (170g)
- caster sugar 6oz (170g)
- unsalted butter (room temp) 6oz (170g)
- Zest of 2 lemons
- *If using food processor add 1 small tsp baking powder
- Juice of 2 lemons (the ones you zested)
- 4oz (110g) powdered sugar
- Grease a bread tin (about 24 x 10.4) & pre-heat your oven to 180C/350F.
- Cream together your cake ingredients until you’re left with a nice smooth cake batter. Pour into your pan & bake for about 30-35mins. While you’re waiting, mix together your icing sugar & lemon juice until totally smooth, pop it to one side. After 30mins check the cake by inserting a skewer into the middle, if it comes out clean it’s done. If not, give it a few mins more. When it’s ready use your skewer to poke holes all over the cake, all the way down to the bottom. Pour over your lemon glaze
You can find complete recipes of this Lemon Drizzle Cake in thelondoner.me