Lemon Drizzle Cake

This gorgeous googy lemon drizzle cake, was baked for my sisters birthday party, and as there was too much mix I have eaten it everyday since, whoops!
I suggest you bake soon before it become inappropriate to  eat due to the onset of the winter season, so I bet you are wishing I would stop waffling and give you the recipe to this delightful cake:

- 110g butter softened
- 110g caster sugar
- 140g self-raising flour
- 1tsp baking powder
- zest and juice of 2 lemons
- 2 medium eggs beaten
- 2 tbsp milk
- 175g granulated sugar

  1. Preheat the oven to 160°C, and grease a 20cm x 10cm loaf tin with a smidge of butter.
  2. Cream the butter and the caster sugar together.
  3. The beat in the eggs and the milk, don't panic if it splits just add a spoon of the flour,
  4. Sift and stir in the flour, baking power and lemon zest, until the mixture it smooth and creamy.
  5. Pour in to the grease tin, and bake for 30-40minutes 
  6. Oh no the dreaded washing up that need to be done in the waiting time!
  7. Once the cake is done place it upside down on the cooling rack on a tray and pour over the syrup (heat the granulated sugar and lemon juice together until the sugar has dissovled)
  8. Do this gradually, and re use the syrup that falls on to the tray below the cakes.
  9. Now EAT, with cream or anything else you wish. (oh and a cup of tea never goes a miss)

xoxo Miriam 

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