WHEN LIFE GIVES YOU LEMONS...

So my friend and I decided to try our hand(s) at baking together recently and we were going to try and make macaroons but after that recipe looked impossible we settled for a lemon drizzle cake.

You Will Need:
-3 eggs
-170g self raising flour
-170g caster sugar
-170g unsalted butter
-2 lemons (you will need the zest and the juice of each)
-1 teaspoon backing powder
-110g icing sugar

You Will Also Need:
-A snazzy apron (check out the Beatles magic of mine)
-(Cheese) grater
-Juicer
-A bowl
-Scales
-Electric whisk
-Loaf-shaped tin
-Baking paper
-Skewer/cocktail sticks

This is Bert the cake

How To Make The Cake:
-Preheat the oven to 180 degrees Celsius
-Mix the eggs, flour, sugar, butter, baking powder and zest of two lemons together in a bowl using the electric whisk until it is creamy and batter-like.
-To get the zest of the lemons, simply use the cheese grater to grate the outside skin of the lemons off into your bowl (the outside rind-y bit is the zest).
-Then pour the mixture into the loaf tin and cook for 30-45 minutes (see step one for the temperature).
-Eat the remaining mixture.
-To check that your cake is cooked, stick a knife in the middle of the cake and if the knife comes out clean then it is cooked, if the knife comes out with mixture still on then it is not cooked. Simples.

TAKE NOTE: At first this cake is very, very lemony but it subdues over the day

To Make The Drizzle:
-Add the icing sugar and lemon juice to a bowl and mix using a spoon, the mixture is supposed to look very watery.
-To juice the lemons, you can either cut them in half and use a hand juicer to get the juice out, or you can cut them in half and simply use your hands to squeeze them into the bowl.
-Use a skewer or cocktail sticks to poke some holes all the way through your cake then drizzle the mixture over the top so that it seeps all the way through the cake.