Lemon Drizzle Cake

Lemon Drizzle Cake

5 oz (142 grams) Self raising flour

5 oz (142 grams) Margarine

5 oz (142 grams) Caster sugar

2 Eggs

1 Lemon

Cream margarine and sugar together with a hand mixer and add the zest of the lemon. Mix in the eggs and mix thoroughly. With a tablespoon fold in the flour gradually while mixing gently with the spoon so as not to put too much air into the mixture. While mixing gently add two teaspoons of the lemon juice. Grease a 7 inch (18 cm) baking tin and line with baking parchment paper. Add the mixture and place in a heated oven at gas mark 6 (400°F, 200°C) for 30 minutes and then reduce to gas mark 5 (375°F, 190°C) for approximately another 30 minutes or until an inserted knife/skewer comes out clean.

With the rest of the lemon juice add about 1 tablespoon of caster sugar and mix thoroughly. When the cake is out of the oven, turn out onto a cooling tray, spike the top with a skewer in several places and then drizzle the lemon and sugar solution over the top.

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