Lemon Drizzle Cake - 4aKid Blog

May 12 , 2020

Lemon Drizzle Cake - 4aKid Blog

It's difficult not to demolish this classic by Tana Ramsay in just one sitting, so why not make two at once?

 

Ingredients

  • 225g unsalted butter, softened
  • 225g caster sugar
  • 4 eggs
  • 225g self-raising flour
  • finely grated zest 1 lemon 

For the drizzle topping

  • juice 1½ lemons
  • 85g caster sugar

Method

Heat oven to 180C/fan 160C/gas 4.

Beat together 225g softened unsalted butter and 225g caster sugar until pale and creamy, then add 4 eggs, one at a time, slowly mixing through.

Sift in 225g self-raising flour, then add the finely grated zest of 1 lemon and mix until well combined.

Line a loaf tin (8 x 21cm) with greaseproof paper, then spoon in the mixture and level the top with a spoon.

Bake for 45-50 mins 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 1 ½ lemons and 85g caster sugar to make the drizzle.

Prick the warm cake all over with a skewer or fork, then pour over the drizzle – the juice will sink in and the sugar will form a lovely, crisp topping.

Leave in the tin until completely cool, then remove and serve. Will keep in an airtight container for 3-4 days, or freeze for up to 1 month.

Recipe from Good Food magazine, December 2007

source: https://www.bbcgoodfood.com/


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