Lemon Drizzle Cake

Made this lemon drizzle cake yesterday afternoon with Martha. It was (literally!) the only way I could get her out of bed! This is adapted from a recipe by Mary Berry.

NB. We doubled the following ingredients and used two small loaf tins (450g / 1 lb), greased and lined. The lemon cake will keep for 3 days in an air-tight container. You can also freeze for up to 2 months, but make sure you freeze without any icing.

INGREDIENTS (Serves 6)

For the cake:
2 medium eggs
87.5g (3oz) self-raising flour
87.5g (3oz) caster sugar
87.5g (3oz) softened butter
¾ level tsp baking powder
Finely grated zest of ½ lemon

For the crunchy lemon icing:
50g (2oz) granulated sugar
Juice of ½ lemon

METHOD
1. Preheat the oven to 180C, gas mark 4.
2. Beat together the eggs, flour, caster sugar, butter, baking powder and lemon zest until smooth in a large mixing bowl and pour into the prepared tin.

lemon2

3. Bake in the pre-heated oven for about 35 minutes, or until golden brown, shrinking away from the sides of the tin and springy to the touch.
4. While the cake is still warm, mix together the sugar and lemon juice, and pour over the warm cake.
5. Leave to cool a little and loosen the sides of the cake, then lift out of the tin.

lemon1

Told you it was easy!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s