Page 25 - PowerPoint Presentation
P. 25
Lemon Drizzle Cake
Ingredients Method
225g softened unsalted butter
225g golden caster sugar Heat oven to 180C/Fan 160/Gas Mark 4 and
4 large free range eggs line a loaf tin
Zest of 2 lemons
225g self-raising flour Beat together the butter and caster sugar until
pale and creamy
Lemon Drizzle
Juice of 2 lemons Add the eggs, one at a time, slowly mixing
85g golden caster sugar together
Sift in the flour, add the lemon zest and mix
until combined
Spoon the mixture into the loaf tin and level
the mixture with a spoon
Bake for 45-50 minutes until a thin skewer
inserted into the centre of the cake comes out
clean
While the cake is cooling in the tin, mix
together the lemon juice and caster sugar to
make the drizzle. Prick the warm cake with a
skewer or fork and pour over the drizzle. The
juice should sink through the holes to moisten
the cake and the sugar should form a lovely
crisp topping
Leave in the tin until completely cool
