Monday, 8 June 2015

Lemon Drizzle Cake

  • 225g/8oz baking spread, straight from the fridge, or butter at room temperature, plus extra for greasing
  • 225g/8oz caster sugar
  • 275g/10oz self-raising flour
  • 2 level tsp baking powder
  • 4 free-range eggs
  • 4 tbsp milk
  • 2 lemons, zest only
  • 1 heaped tbsp very finely chopped lemon verbena (optional) 

For the glaze:
  • 175g/6oz granulated sugar
  • 2 lemons, juice only 

  1. Preheat the oven to 180C/160C Fan/Gas 4. 
  2. Grease the tin with baking spread and line the base with baking paper. 
  3. Measure all the ingredients into a large bowl and beat for 2 minutes, or until well blended. 
  4. Turn the mixture into the prepared tin and level the top. 
  5. Bake for 35–40 minutes until the cake has shrunk a little from the sides of the tin and springs back when lightly touched with a fingertip in the centre of the cake. 
  6. Meanwhile, make the glaze. Mix the granulated sugar with the lemon juice and stir to a runny consistency.
  7. Leave the cake to cool for 5 minutes in the tin, then lift out, with the lining paper still attached, and place on wire rack set over a tray. 
  8. Brush the glaze all over the surface of the warm cake and leave to set. 
  9. Remove the lining paper and cut into slices to serve.

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