LEMON DRIZZLE CAKE
- 180g Golden Caster Sugar
- 130g Unsalted Butter
- 2 Large Eggs
- 180g Self Raising Flour
- 2 Large Lemons (unwaxed or scrubbed if waxed)
- 60g Granulated Sugar
- Preheat oven to 180c (170c fan) Gas Mark 4.
- Grate the rind and squeeze the juice from one lemon.
- Beat caster sugar and butter together until light and fluffy.
- Add eggs and beat until combined, adding a little flour if necessary.
- Add the rest of the flour, lemon zest and juice.
- Put mixture into the prepared tin, level and cook for approx. 30 minutes until cooked.
- Whilst waiting grate the rind from the other lemon with a zester and mix with half of the granulated sugar.
- Squeeze the juice into a small saucepan and add the remaining sugar.
- Stir and simmer for about 5 minutes until syrupy.
- When the cake is cooked, remove from the oven and whilst hot prick all over with a skewer.
- Sprinkle over the sugar and zest then pour over syrup.
- Leave to cool in the tin.
Recipe by The Eating Tree at http://www.theeatingtree.com/2015/03/08/lemon-drizzle-cake/
3.2.2929