Lemon drizzle cake

The story of this lemon drizzle cake; I learned mostly from my mother to bake. At some point, most of the time she used to sell scones to people she used to work with. And when she was late for school, she quickly just took the whole scones mixture, made it soft, and made it into a sheet cake. Then she would flavour the cakes; lemon, coconut, plain, or just use whatever she had..

This blueberry lemon drizzle cake reminds me of the cakes my mother used to make. It’s basically the same method, mix everything together in one bowl and have your cake. So, this cake or loaf is simple, quick, and tastes really delicious.

Ingredients

Butter: The butter has to be soft, not melted. This is the secret to having the whole cake come together quickly.

Eggs: It’s always advisable to have the eggs at room temperature when you bake unless stated that you need cold eggs

Blueberries: This is a lemon cake, I just added blueberries to it, and with that said, other berries may be used instead of blueberries. Raspberries go well with citrus too. You may also leave out the berries and just let it be a lemon drizzle cake, it tastes great too. I’m literally being extra by adding blueberries here. And, for other berry recipes, you may try these Citrusy Strawberry scones, perfection.

Drizzle: For the drizzle I used orange juice instead of lemon because the cake is too lemony with lemon juice for me. If you like the tart lemon flavour, lemon may be a good option for you. But how beautiful is that sugar drizzle though?

As mentioned in the recipe, you may use a hand mixer, stand mixer, wooden spoon, or just your hand to make this cake. It’s that convenient to make.

So, if you love all things lemon, this is the perfect cake for you. I hope you enjoy it as much as my family and I do.