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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


·         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


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

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