LEMON DRIZZLE CAKE |
Ingredients
175g (6oz) self-raising flour
1 level tsp baking powder
175g (6oz) butter
175g (6oz) caster sugar
3 medium eggs
2 tbs semi-skimmed milk
Finely grated rind of 2 lemons
Lemon syrup
Juice of 2 lemons, strained
115g (4oz) caster sugar
Finely grated rind of 2 lemons
|
|
AAAAAAAAAA |
Method
Preheat oven to 180°c (gas mark 4)
Sift the flour and baking powder into a large mixing bowl, add the remaining cake ingredients and beat with a wooden spoon until smooth.
Spoon the mixture into a greased and base lined 1kg (2lb) loaf tin.
Bake in the centre of the oven for 1 hour or until cooked. Turn out onto a wire tray to cool,
To make the lemon syrup put the lemon juice and sugar in a saucepan and heat gently until the sugar has dissolved.
Whilst cake is warm, drizzle the syrup over so that it soaks into the cake.
A skewer put into the centre of the cake should come out clean. Leave the cake to cool in the tin.
|
