Banana and lemon drizzle cake
A cross between a banana bread and a drizzle cake, this cake with a velvety crumb and zingy twist has the best of both worlds
SERVES
10
PEOPLE
PREP TIME
30
MINUTES
COOKING TIME
50
MINUTES
Ingredients
175g butter, softened, plus more for the tin
175g caster sugar
3 eggs
300g self-raising flour
2 level tsp baking powder
2 ripe bananas, peeled and mashed
zest of ½ lemon, grated
2 tbsp milk
juice of 1 lemon
100g granulated sugar
Method
Preheat the oven to 180°C. Line the base of a 20cm deep round cake tin and butter the sides.
Measure the cake ingredients into a large mixing bowl. Mix together until smooth, using a hand mixer or beat by hand. Pour into the lined tin and level the top.
Bake in the preheated oven for about 45-50 minutes, until light golden brown. Test with a skewer to see if the cake is cooked through; if the skewer comes out clean, the cake is cooked.
Leave to cool down a little, then remove from the tin.
Make the topping by mixing together the ingredients in a bowl. Pour over the warm cake and spread out to the edges. Leave to become completely cold before slicing.
Note: The cake can be made and iced up to 48 hours ahead and kept in a dry, sealed container. It also freezes well, iced or uniced.
