LemonDrizzle Cake
Serves
10
Time
1hr
Allergens
Milk, Egg, Gluten
Ingredients
- 225g Stork or butter
- 225g Cater Sugar
- 4 Free Range Eggs
- 1 Lemon, Zest
- 225g Self Raising Flower
- 1.5 Lemons, Juiced
- 85g Icing Sugar
Method
- Preheat the oven to 180ºC. Lightly butter a 2lb/900g loaf tin.
- Beat together the Stork or butter and caster sugar until pale and creamy, then add the eggs, one
at a time, slowly mixing through. - Sift in the flour, then add the finely grated zest of one lemon and mix until well combined.
- Spoon the mixture into the prepared tin and level the top with a spoon.
- Bake for 45-50 minutes 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 juice of 1½ lemons and 85g icing sugar to make the drizzle.
- Once the cake has completely cooled pour over the drizzle –the sugar will form a lovely, crisp topping. Allow to set and then serve.
