LEMON DRIZZLE CAKE RECIPE
Best
classic cake by Tana Ramsay. Easy to make and very delicious!
Prep
Time : 15 mins
Cook
Time : 45 mins
Servings : cuts into 10 slices
INGREDIENTS
·
225g
unsalted butter, softened
·
225g
caster sugar
·
4
eggs
·
225g
self-raising flour
·
finely
grated zest 1 lemon
·
For
the drizzle topping
·
juice
1½ lemons
·
85g
caster sugar
INSTRUCTIONS
1.
Heat
oven to 180C/fan 160C/gas 4.
2. Beat
together 225g softened unsalted butter and 225g caster sugar until pale and
creamy, then add 4 eggs, one at a time, slowly mixing through.
3. Sift
in 225g self-raising flour, then add the finely grated zest of 1 lemon and mix
until well combined.
4. Line
a loaf tin (8 x 21cm) with greaseproof paper, then spoon in the mixture and
level the top with a spoon.
5. Bake
for 45-50 mins until a thin skewer inserted into the centre of the cake comes
out clean.
6.
While
the cake is cooling in its tin, mix together the juice of 1 ½ lemons and 85g caster
sugar to make the drizzle.
7. Prick
the warm cake all over with a skewer or fork, then pour over the drizzle – the
juice will sink in and the sugar will form a lovely, crisp topping.
8.
Leave
in the tin until completely cool, then remove and serve. Will keep in an
airtight container for 3-4 days, or freeze for up to 1 month.
Recipe
from bbcgoodfood.com
Delicious Food Recipes
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