Doesn’t everyone just love a good old lemon drizzle? I recently had a ‘special occasion’ that I had to bake for. All will be revealed in a few months but in the mean time I just really wanted to share my recpie with you. The pistachios are mostly for decoration, the green offsets the yellow sponge and looks intriguing. Many questions were asked as to what it was and some lovely comments were made.

The beauty of a lemon drizzle is the fact that the sponge will remain nice and moist for a good couple of days. I was told that my cake was delightfully zingy, fresh and moist. The compliments came from two people that I respect a great deal and I will not be forgetting them in a hurry.

Lemon and pistachio drizzle cake

For the cake
225g self raising flour
225g butter, softened
225g golden caster sugar (I like Billington’s unrefined)
4 eggs
3 lemons (grated zest)
20g finely chopped pistachio nuts (I chopped them in a food processor)

For the drizzle
100g golden caster sugar
juice of 2 lemons
50g coarsely chopped pistachio nuts

Method
1. Pre heat the oven to 180 degrees
2. Beat the butter and sugar until pale and creamy
3. Add in the eggs and stir
4. Sift in the flour and mix in with crushed pistachio nuts and lemon zest
5. Place into a lined round cake tin and bake in the oven for 40 minutes or until a skewer comes out clean
6. Enjoy eating (the most important part!)