Wednesday, September 9, 2020

LEMON DRIZZLE CAKE


LEMON DRIZZLE CAKE 





This easy lemon cake is light, chewy, extremely lemony, and impossible to resist!

 

Ingredients:

Cake:

  • caster sugar 6oz (170g)
  • unsalted butter (room temp) 6oz (170g)
  • 3 large eggs 6oz (170g)
  • self raising flour 6oz (170g)
  • Zest of 2 lemons

Drizzle:

  • 4oz (110g) powdered sugar
  • Juice of 2 lemons (the ones you zested)

 

Instructions:

  1. Grease a bread tin (about 24 x 10.4) & pre-heat your oven to 180C/350F.
  2. Cream together your cake ingredients until you’re left with a nice smooth cake batter. Pour into your pan & bake for about 30-35mins. While you’re waiting, mix together your icing sugar & lemon juice until totally smooth, pop it to one side. After 30mins check the cake by inserting a skewer into the middle, if it comes out clean it’s done. If not, give it a few mins more. When it’s ready use your skewer to poke holes all over the cake, all the way down to the bottom. Pour over your lemon glaze & leave to cool. Personally I like to eat it when it’s still hot, but cold cake is much more civilised & easier to transport. Remove from it’s tin & slice into manageable hunks. Enjoy your cake!