Sunday, 9 November 2008

Lemon Drizzle Cake

• 225g unsalted butter , softened (8oz)
• 225g caster sugar or (8oz granulated)
• 4 eggs
• finely grated zest 1 lemon (I used 2)
• 225g self-raising flour or (8 oz)
Drizzle Topping
• juice 1 and 1⁄2 lemons (I used 2)
• 85g caster sugar or (3 ozs)

1. Heat oven to 180C/375F. I greased my non stick pan just to be sure it came out, it’s up to you the recipe didn’t call for it. Beat together the butter and sugar until pale and creamy, then add the eggs, one at a time, slowly mixing through. Sift in the flour, then add the lemon zest and mix until well combined. Line a loaf tin (8 x 21cm) with greaseproof paper, then spoon in the mixture and level the top with a spoon.
2. Bake for 45-50 mins until a thin skewer inserted into the centre of the cake comes out clean. While the cake is cooling in its tin, mix together the lemon juice and sugar to make the drizzle. Prick the warm cake all over with a skewer or fork, then pour over the drizzle - the juice will sink in and the sugar will form a lovely, crisp topping. Leave in the tin until completely cool, then remove and serve. Will keep in an airtight container for 3-4 days, or freeze for up to 1 month.
Note: This cake can be made with orange and it’s delicious. I used granulated sugar anywhere it called for casters sugar.

Here is the cake after we had a little "sample". Oh my if you love lemon you will love this simple and easy cake. Recipe Source: bbc good food

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