Lemon Drizzle Cake

Name: Lemon Drizzle Cake
Ingredients: 125 g margarine or 125 g butter; 175 g caster sugar; 2 eggs; 1 lemon, zest of; 175 g self raising flour; 4 tablespoons milk; 100 g icing sugar, 4 tbsp; 1 -2 lemon, juice of, about 4 tbs

8 ingredients

5 steps

Ingredients

125 g margarine or 125 g butter
175 g caster sugar
2 eggs
1 lemon, zest of
175 g self raising flour
4 tablespoons milk
100 g icing sugar, 4 tbsp
1 -2 lemon, juice of, about 4 tbs

Directions

1

Preheat oven to 180oC then grease and line a 2ib loaf tin.
2

Cream the butter and sugar together, add the lemon zest and eggs then beat again, if it splits add a tbs of flour and keep mixing. Add in flour, mixing gently then finally add the milk. Pour in prepared tin and bake for around 45 minutes.
3

Meanwhile mix the sugar and lemon juice in a small bowl and put to one side, the sugar will dissolve into a lovely tart syrup. Remember to stir again before putting on the cake.
4

Test the cake ( when a skewer comes out of the middle clean) prick it all over ans slowly spoon the sugar onto the cake. I find it easier to start in the middle then work my way round to the sides of the cake to ensure even distribution of the syrup.
5

Leave to cool completely in the tin before removing.