It is hard not to like a lemon drizzle cake. With its light texture, crunchy topping and sharp zesty flavour, it is a household favourite. Being offered a slice of lemon drizzle is like being¬†wrapped in a fur blanket, stepping into a hot bath after standing in the pouring rain or putting on PJ’s fresh from the dryer. It is the closest you can come to eating a cuddle.

When I’m mixing the cake batter for a lemon drizzle, there is something reassuring about the smooth batter being folded around the bowl, making patterns as it moves from one side to another effortlessly. It is the almost certainty that it is going to turn out just right.

Even with the different recipe I used this weekend, the reassurance and comfort was still there while it was being folded and poured into the tin. Using maple syrup and spelt flour gives a nuttiness to the cake and an incredibly moist texture that improves the longer it is left for. The maple syrup replaces sugar in the cake, not only providing a lighter batter, but the cake ends up tasting like a lemon drizzle mixed with syrup sponge pudding. The sweet nutty syrup appears in certain mouthfuls of the cake while not taking away from the citrus flavour.

When it is grey and miserable outside, a lemon drizzle cake will make your day just a little bit brighter.

The Recipe – Originally from Waitrose food, January 2017, pg. 68

190g butter, softened
190g white spelt flour
2 eggs
2 tsp. baking powder
3 lemons, zest of 3 and juice of 1
180ml maple syrup

1 lemon, zest and juice
70g caster sugar

Candied lemons:
200g caster sugar
1 lemon, thinly sliced

– Pre-heat the oven to 180 degrees celsius. Grease and line a loaf tin with greaseproof paper.
– Beat the butter until soft.
– Add all the remaining cake ingredients and mix together until smooth.
– Pour into the tin and bake for 35 minutes.
– Meanwhile, mix the lemon zest, juice and caster sugar together for the drizzle.
– Remove the cake from the oven and prick all over.
– Pour over the drizzle mixture and leave to cool.
– While the cake is cooling, make the candied lemons.
– Place two pans of 150ml water on the hob.
– Once one pan of water is simmering, place the lemon slices and simmer for 2 minutes.
– In the other pan, place the 200g caster sugar and dissolve the sugar in the water.
– Once dissolved, place the lemon slices into the pan and simmer for around 20 minutes.
– Place the lemon slices on top of the cake and eat!