Lemon Drizzle Cake
- Reviews 1
Ready In: 1 hr
Serves: 12
Ingredients
- 125 g margarine or 125 g butter
- 175 g caster sugar
- 2 eggs
- 1 lemon, zest of
- 175 g self raising flour
- 4 tablespoons milk
- 100 g icing sugar, 4 tbsp
- 1 -2 lemon, juice of, about 4 tbs
Directions
- Preheat oven to 180oC then grease and line a 2ib loaf tin.
- Cream the butter and sugar together, add the lemon zest and eggs then beat again, if it splits add a tbs of flour and keep mixing. Add in flour, mixing gently then finally add the milk. Pour in prepared tin and bake for around 45 minutes.
- Meanwhile mix the sugar and lemon juice in a small bowl and put to one side, the sugar will dissolve into a lovely tart syrup. Remember to stir again before putting on the cake.
- Test the cake ( when a skewer comes out of the middle clean) prick it all over ans slowly spoon the sugar onto the cake. I find it easier to start in the middle then work my way round to the sides of the cake to ensure even distribution of the syrup.
- Leave to cool completely in the tin before removing.
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