I haven’t made many lemon drizzle cakes in my life; in fact other than the one you’re about to read about, I think I’ve only made one other and I don’t remember it being particularly amazing.
I mean, it was alright but I didn’t love it.
Over the summer we had an intern working with us in our department for ten weeks. We loved her! I’ve never met anyone who can hula hoop, squat and yodel at the same time and frankly I think it made the rest of us reassess our life goals.
In fact, two people in the team were so inspired that they’ve since bought hula hoops!
Anyway, we loved having her with us in the team – I previously mentioned that I’d made her a banoffee pie when I found out it was her favourite and she was stressed in the run up to her final presentation 🙂
So she knew that I loved baking, and bought me a personalised notebook when she left, which I thought was very sweet! (The white strip at the bottom is where I’ve blanked out my name, by the way. Unless you know me personally, you’ll never know who runs this blog mwahahaha.)
So one weekend I was at a loose end, but, inspired by my notebook I made a Mary Berry Lemon Drizzle Traybake.
It was so easy – Mary, as I’m sure you’ll know, is a fan of the ‘all in one’ method so basically I put everything in a bowl, mixed it up, put it in the oven for 35 minutes and that was it. When it came out of the oven I mixed some granulated sugar with lemon juice, and covered the cake with it.
The mixture was very light, as was the cake. I’m not sure it was that lemony though – it has the grated zest of two lemons in but maybe it needs more.
I took it into work the next day, as lemon drizzle cake is a favourite of two of my colleagues, and it went down very well. “You can make that again,” was one comment, and “this is the best cake you’ve ever made,” was another, which is an excellent result.
So Beth, this blog post is for you. Thank you for my notebook, I hope you have a fantastic year abroad and I’m really sorry you didn’t get to try the tray bake!