2013-11-28
Lemon Drizzle Cake
Ingredients
- 170 gms butter
- 170 gms caster sugar
- Zest of 3 lemons
- 3 eggs
- 170 gms plain flour
- 1 tsp baking powder
- 2 tbls milk
- Juice of 3 lemons
- 115 gms granulated sugar
- Servings : 1 cake
- Prep Time : 10 mins
- Cooking Time : 30 mins
- Temperature : 180ºC
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Method
- Cream the butter and sugar together, mix in the lemon rind, beat in the eggs and then fold in the flour, baking powder and milk.
- Once combined, continue to beat on a medium setting until the mixture is a pale colour.
- Put the mixture into a 27 cm x 18 cm lined cake tin and cook in a preheated oven at 180ºC for 30 minutes.
- Once cooked allow to cool and then transfer the cake to a serving platter.
- Mix the lemon juice and granulated sugar together and pour over the cake.
My Grandma often made this cake and there was huge debate in the house recently when I offered to make one about the tin that it was cooked in. I stuck with my memory of the cake and when I served it up it was agreed that over the years she went from a loaf tin to a square or rectangular tin when she made it.
Recipe Category: Desserts & Cakes
