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Lemon Drizzle Cake

Posted on 21 June 2010 by admin

Lemon Drizzle Cake

Lemon Drizzle Cake

Ingredients;
Rind of 2 Lemons
175g Caster Sugar
225g Unsalted Butter
4 Eggs
225g Self Raising Flour
1tsp Baking Powder
1/4 tsp Salt
Shredded rind to decorate.
Syrup:
Juice of 1 lemon
150g caster sugar

Method:
Pre-heat oven to 160, grease a 1kg loaf tin and line with greaseproof paper,
Mix rind sugar and butter into creamy mixture, add eggs and mix until smooth. Sift flour,baking powder & salt then add 1/3rd at a time to paste, pour into tin and bake for 1 and a half hours until golden brown and springy to touch.
Slowly heat lemon juice and sugar until dissolved, make slashes on top of cake and pour over – sprinkle lemon rind and sugar to decorate.

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