Lemon Drizzle Cake
Over a year ago
2,872 views
Ingredients
- 4ozs softened butter
- 6ozs castor sugar
- 6ozs self raising flour
- 2 large eggs
- 4tbs milk
- grated rind of one lemon
- pinch salt
- 4tbs freshly squeezed lemon juice
- 3ozs icing sugar
Accompaniment
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Description
This is the easiest and most delish Lemon Drizzle Cake I've tried, everybody loves it.
Method
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1
Preheat oven to 180/gas4 line a 2lb loaf tin with baking parchment (I use ready made cases then there's no fuss when the cake is baked and it looks nicer)
Put all ingredients into the bowl of your mixer (or a bowl and use a hand mixer) beat on fast for approx 3mins, no longer as the gluten in flour will start working and you'll end up with a cake that isn't light and fluffy.
Tip the contents into your lined loaf tin, pop in the oven and bake for 45mins. Test with a skewer and ensure it comes out clean.
Take the cake out of the oven and leave to cool, you can take it out of the tin after a few minutes and put onto a wire rack.
While your cake is cooling make the syrup, put the icing sugar and lemon juice in a plastic dish and heat in the microwave for a minute at a time, stirring after 30 seconds, it should take about 90 seconds to dissolve all depending on microwave strength. If you don't have a microwave then just put the ingredients into a pan and dissolve on stove top.
Prick the cake all over with a skewer and while still warm start to slowly pour the syrup into the cake, I use a spoon to do this.
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