!The Lemon Drizzle Cake!
There are a few things about this cake that I love.
First, it is gob-smackingly moist.
Second, you can add/reduce the strength of the lemon by controlling the zest and syrup.
Thirdly, it's SO easy, probably the easiest cake I have ever made and ever will make.
The recipe is below, you definitely won't be disappointed. It's an easy crowd pleaser =)
This recipe is courtesy of good food bbc :o)
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| Lemon Cake |
- 225g caster sugar
- 225g unsalted butter , softened
- 4eggs
- finely grated zest 1 lemon
- 225g self-raising flour
- juice 11⁄2 lemon
- 85g caster sugar
- Heat oven to 180C/fan 160C/gas
- Beat together the butter and sugar until pale and creamy, then add the eggs, one at a time, slowly mixing through. Sift in the flour, then add the lemon zest 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 lemon juice and 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.
- <3 It comes out of the oven, risen beautifully and gleaming with softness. After that, just step back and admire how simply beautiful and yummy this is. Oh and of course...DEVOUR<3
Lemon drizzle is so lush. It just smiles at you. Like this: :0)
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