Le­mon Driz­zle Cake

Lancashire Life - - FOOD & DRINK -

Al­though it’s not ex­actly a tra­di­tional Easter bake, I get a han­ker­ing for le­mon driz­zle cake as soon as the evenings get lighter and the colours feel a lit­tle brighter. Spring and lemons go hand in hand: fresh, zesty and light, a slice of this cake whilst sit­ting in the morn­ing sun­shine and lis­ten­ing to the birds is one of life’s small­est, yet great­est, plea­sures.

In­gre­di­ents:

150g self rais­ing flour 125g caster sugar

125g un­salted but­ter 2 eggs

1tsp bak­ing pow­der

1tbsp milk

Grated rind of one le­mon 50g gran­u­lated sugar Juice of one le­mon

Method:

Pre­heat the oven to 180C/160C (fan)/gas mark 4. Grease and line a loaf tin in prepa­ra­tion.

In a large bowl, com­bine the but­ter, caster sugar and eggs. Whisk to­gether un­til well com­bined.

Fold in the flour, bak­ing pow­der and grated le­mon rind. Con­tinue to stir un­til smooth, with no lumps re­main­ing.

Spoon the mix­ture into the pre­pared tin. Bake in the oven for 40 min­utes, or un­til a skewer in­serted into the cen­tre comes out clean.

As soon as the cake comes out of the oven, whisk to­gether the le­mon juice and gran­u­lated sugar. Poke the top of the cake sev­eral times with a fork and pour the syrup over the top whilst the cake is still in the tin. Leave to cool com­pletely.

Store in an air­tight con­tainer and en­joy within 3 days.

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