Lemon Cake

I have not been writing here for quite a while, which is annoying as I am back to not keeping my perfected recipes again.

The first iteration worked pretty well except the cake sunk in the middle due to lack of experience (i used cold butter straight from the fridge), and fell apart when i was taking out of the baking tin. Still tasted amazing though.

The second iteration I decided to make a lemon drizzle as well as the frosting and changed up the cake mixture a little as well: room temperature butter, more egg and baking powder. This worked great! It rose to perfection. While still warm I lanced it all over with a skewer then poured a lemon drizzle on it. Unfortunately then I messed up as I left it overnight in the tin to cool, it took a lot of messing to get it out in one piece.

So without further ado, my lemon cake recipe thus far:

Ingredients

Mixture

227g room temp. butter (200 for mixture, 27 for icing if you only have the half pound block)
225g caster sugar
4 eggs
finely grated zest 1 lemon (might up this to two)
225g flour
1 heaped tsp baking powder
pinch of salt (not sure why i put this in, leave out next time)

Drizzle GENTLY HEAT THIS NEXT TIME!

juice 1 lemon
85g caster sugar

Icing

juice 1 lemon
50g knob of butter (or just use the 27g if it's all you've got left), this seems to make it yellower
125g castor sugar

Method

Preheat oven 180 C.
in mixing bowl with wooden spoon, make sure butter is soft, add sugar and whip till light and more fluffy looking.
add and whip eggs one by one.
sift in flour, baking powder, and salt mixture mixing well
do not forget the lemon zest, and mix until seems kinda fluffier.
Grease tin and pour in mix.
Cook for 45 mins.

Take out and poke holes in with skewer. Mix up drizzle, and pour over, try and get in holes.
Let drizzle set, then take out of tin immediately!! or else it will get stuck.
Let cool completely, do icing after that: mix, spread on top.
Voilà!