Lemon drizzle cake
225g butter, room temperature
225g caster sugar
225g self raising flour
4 eggs
finely grated zest of 1 large lemon
For the drizzle:
juice of 1 large lemon
85g caster sugar
Method:
1. Heat the oven to gas mark 4 (180C/160C fan). Beat together the butter and sugar until pale and creamy, then add the eggs one at a time. Sift in the flour then add the zest and mix thoroughly.
2. Put into a greased cake tin and bake for 45-50 mins, until a skewer inserted into the middle of the cake comes out clean. Remove the cake from the oven but leave in the tin, and set aside to cool.
3. Mix together the juice of the lemon and the remaining 85g of sugar. Prick the warm cake all over with a fork or skewer, then pour over the drizzle. Leave in the tin to completely cool, then remove and serve.
225g butter, room temperature
225g caster sugar
225g self raising flour
4 eggs
finely grated zest of 1 large lemon
For the drizzle:
juice of 1 large lemon
85g caster sugar
Method:
1. Heat the oven to gas mark 4 (180C/160C fan). Beat together the butter and sugar until pale and creamy, then add the eggs one at a time. Sift in the flour then add the zest and mix thoroughly.
2. Put into a greased cake tin and bake for 45-50 mins, until a skewer inserted into the middle of the cake comes out clean. Remove the cake from the oven but leave in the tin, and set aside to cool.
3. Mix together the juice of the lemon and the remaining 85g of sugar. Prick the warm cake all over with a fork or skewer, then pour over the drizzle. Leave in the tin to completely cool, then remove and serve.
