Lemon Drizzle Cake

First of all, I want to thank you all very, very much for the kind and much appreciated comments while I took some time off for a "blogcation".

Your comments really touched my heart!

Although I didn't get around to everything I had on my "to do list" ~ I was able to make a small dent in most of my projects. It's great to be back!

Thank you so much for following along, and I'm sending out a big welcome to all of my new followers too!

The other day I picked the remaining Meyer Lemons from the potted trees and decided to make this extra lemony and simple cake with a couple of them.

Super moist and delicious, it is fabulous with a cup of tea or coffee. Best of ALL ~ the batter is fast to blend together using the food processor. If you don't over-mix the batter (that's the key) ~ you'll produce a perfect cake with a very moist and tender crumb.

There are several versions of Lemon Drizzle Cake and this one is one of my favorites, it is from the BBC's "Saturday Women's Hour" radio program. Buttery, moist and rich, it is bursting with fresh lemony flavor.

You can find the recipe HERE. (click to link)

Traditionally the batter is usually baked in a loaf pan but I decided to bake it in a 9-inch round cake pan for a change, and reduced the baking time by about 10 minutes.

The secret to the cakes moistness is a lemon and confectioner's sugar syrup poured over the warm cake, as the cake cools the syrup is absorbed. It is utterly delicious ~ slightly tart and tangy-sweet flavor.

Incidentally, you don't need Meyer lemons ~ any fresh, juicy lemon will do.

It's a good one to remember when you want a simple little snack or dessert cake.

If you try it, I hope you love it, too.

Thank you for stopping by today!

I always enjoy reading any comments you care to share.