Lemon drizzle cake recipe
A tried and tested multiple times recipe ( my hefty thighs prove it ) and it is absolutely lemony snickety divine. A great way to use up your lemons if you lucky enough to have a lemon tree growing in your garden.
Ingredients
225 g butter ( don’t use margarine)
225g sugar
225g self raising flour
4 eggs
2 lemon rinds finely grated.
FOR THE DRIZZLE
Juice of 2 medium lemons
85g sugar
METHOD
Mix the softened butter ( I put mine in the microwave and try to catch it before it turns into a yellow puddle and curdles the eggs…) with the sugar.
Add the flour ( you can use plain flour, I do, but I add 2 raised teaspoons of baking powder) whisked up eggs and lemon rind.
Pour mixture into two small loaf tins that have been lined. If you are making one larger cake then obviously the cooking time will take longer. Cook on 180 degrees for around 25 minutes or until the skewer comes out clean.
Whilst still hot and in the loaf tins mix together the lemon juice and sugar for the drizzle. Pour with a spoon onto the cakes, it will sizzle. Prick the cakes a few times to allow the drizzle to flow into the cake, pay special attention to the edges of the cake.
Leave to cool in the tin. The drizzle will form a crusty, sugary, lemony glaze which will look fab and taste even better!
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