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    You are in: Home / Recipes / Lemon Drizzle Cake Recipe
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    Lemon Drizzle Cake

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    15 mins

    40 mins

    Pink Penguin's Note:

    One of my favourite cakes, light & refreshing but sweet enough for the sugar fix you need.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat the oven to 190c/gas 5.grease a 8in cake tin & line the base with greaseproff paper.
    2. 2
      Beat the sugar, butter & zest together until pale& fluffy.Gradually beat in the egg, a little at a time, beating the mixture well after each addition.Sift in the flour & baking powder, then gently fold into the butter mixture, along with the lemon juice.Pour the mixture into the cake tin & smooth the top.
    3. 3
      Bake for 40 minutes. A skewer in the centre shoudl come out clean when its ready,turn out on to a wire rack to cool.
    4. 4
      To make the icing, put the ingrediants in a bowl & beat until they are combined & spreadable.When the cake is cool, ice and decorate.

    Ratings & Reviews:

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    Nutritional Facts for Lemon Drizzle Cake

    Serving Size: 1 (120 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 403.1
     
    Calories from Fat 223
    55%
    Total Fat 24.8 g
    38%
    Saturated Fat 14.9 g
    74%
    Cholesterol 139.4 mg
    46%
    Sodium 233.4 mg
    9%
    Total Carbohydrate 40.5 g
    13%
    Dietary Fiber 0.7 g
    3%
    Sugars 19.0 g
    76%
    Protein 5.4 g
    10%

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