A few weeks ago I was at my manager's house and she invited us to help ourselves with the abundance of lemon the lemon tree at her backyard. I have used some in my cooking and found that it was not overly sour, so I decided to use it in baking.

I had a strange craving for lemon cake one day after work and while I was weighing all the ingredients I realised I ran out of butter! Luckily the internet came to the rescue and delivered this fluffy lemon drizzle cake. The sweet sponge contrast with the tartness of the lemon created was the perfect combination that reminded me that spring is just around the corner! So, the next time you run out of butter in your pantry, do not despair. This recipe will deliver the perfect sponge for all seasons for your dinner party.

No Butter Lemon Drizzle Cake
(Recipe from Mode of Style)

Ingredients
4 eggs
160g sugar
135g of flour
1 tsp of baking powder or 1/2 tsp of bicarb soda
Zest of one lemon

Drizzle topping
Juice from 1 1/2 lemon
85g caster sugar

Method
Beat the eggs and sugar fluffy, then add the lemon zest and flour mixed with baking powder and stir until smooth.

Bake in the oven at 175 degree Celcius for 35 to 45 minutes until golden (stick a toothpick in the cake, if the toothpick comes out clean, the center is set).

In the meantime, mix the lemon juice with caster sugar to make the drizzle.

After the cake is out of the even, prick it with holes, then pour the drizzle over the cake.

Let the cake cool down and serve with your favourite tea or coffee!