Sunday, 24 February 2013

Lemon Drizzle Cake

This is hands down the BEST cake I've had in ages....wonderfully soft, moist and lemony with a beautiful sugar coating, I can't recommend it enough.


You will need:
225g unsalted butter
225g caster sugar
4 eggs
Zest of 1 lemon
225g self-raising flour

Juice of one and a half lemons
85g caster sugar 

Loaf tin

Heat oven to 180C. Cream the softened butter and caster sugar, then slowly add the eggs, mixing well. Mix or sift in the flour and add the lemon zest. Grease a loaf tin (8 x 21cm) or line with baking parchment,and pour in the mixture, shake the tin to spread it evenly.
Bake for 60 mins or until a knife comes out clean. Mix together the juice of one and a half lemons and 85g caster sugar to make the drizzle. While the cake is warm, make lots of holes with a fork, then pour over the drizzle. Leave to cool and to let the drizzle set.



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