Monday, December 28, 2009

20091228 Lemon Drizzle Cake

(SOURCE: BBC Easy Cook Magazine)

225g unsalted butter, softened
225g caster sugar
4 eggs
finely grated zest 1 lemon
225g self rising flour
(for the drizzle topping)
juice 1 1/2 lemon
85g caster sugar

1. Heat oven to 180 degree C. Beat together the butter and sugar until pale and creamy, then add the eggs, one at a time, slowly mixing through. Sift in the flour, then add the lemon zest and mix until well combined. Line a loaf tin with greaseproof paper, then spoon in the mixture and level the top with a spoon.
2. Bake for 45 to 50 minutes until a thin skewer inserted into the center of the cake comes out clean. While the cake is cooling in its tin, mix together the lemon juice and sugar to make the drizzle. Prick the warm cake all over with a fork, then pour over the drizzle - the juice will sink in and the sugar will form a lovely, crisp topping. Leave in the tin until completely cool, then remove and serve. Will keep in an airtight container for 3 to 4 days, or freeze for up to 1 month.

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