Lemon Drizzle Cake24/07/2012 14:00
LEMON DRIZZLE CAKE
A delicious citrus cake
~ Cuts into 10 slices ~
150g butter, at room temperature
150g caster sugar
200g self-raising flour
2 large eggs
3 tbsp milk
grate zest of 2 unwaxed lemons
4 tbsp lemon juice
4 tbsp caster sugar
Mix together and leave in a warm place.
Preheat the oven 180C/ 35oF/ GAS MARK 4
Line a 1 -litre loaf tin with baking paper.
Beat together the butter and sugar until creamy. Add one egg and beat well, then add the other egg with 1 tbsp flour and beat again. Fold in the remaining flour, lemon zest and the milk.
Spoon into the loaf tin and level the top. Bake for about 1 hour or until a skewer inserted in the centre comes out clean. Prick the top of the cake all over with the skewer and spoon over the lemon syrup. Cool before removing from the tin.
Cut into slices and serve with afternoon tea. : )