Branston’s pickle, Colman’s mustard and Bisto gravy ..
Lemon drizzle cake recipe
Lemon drizzle cake recipe from nicksnan |
|||||||||||||||||||
|
gransnetter ratings
|
||||||||||||||||||
Ingredients225g softened unsalted butter225g caster sugar 4 eggs Finely grated zest 1 lemon 225g self-raising flour For the drizzle topping: Juice 1 1⁄2 lemons 85g caster sugar |
Handy HintThis cake keeps really well. |
||||||||||||||||||
Method1. Beat together 225g the butter and caster sugar until pale and creamy, add 4 eggs, one at a time, slowly mixing through. Sift in flour, add the grated zest of 1 lemon and mix until well combined.2. Line a loaf tin (8 x 21cm) with greaseproof paper, then spoon in the mixture and level the top with a spoon. 3. Oven 180C/Gas 4. Bake for 45-50 mins until a thin skewer inserted into the centre of the cake comes out clean. While the cake is cooling in its tin, mix together the juice of 1 1/2 lemons and 85g caster sugar to make the drizzle. 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. 4. 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. | |||||||||||||||||||
gransnetter Reviews