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278

Source's Lemon Drizzle Cake

Katie Barry

Ingredients

225g Soft Butter
225g Caster Sugar
4 Eggs
225g Self Raising Flour
Grated Zest of 1 Lemon

Drizzle topping
- Juice of 1 Lemon
- 85g Icing Sugar

Directions

  • Heat the oven to 180 degrees (Gas Mark 4). Line a 1lb loaf tin with baking paper

  • Beat together the butter and sugar until they are pale and creamy

  • Add eggs one at a time, slowly mixing them through

  • Sift in the flour and lemon zest. Mix until well combined

  • Spoon the mixture into the loaf tin and level with a spoon

  • Bake for 30 - 40 mins, until a knife inserted into the centre comes out clean

  • Remove cake and let cool

  • While Cake is cooling, mix together the lemon juice and icing sugar

  • Prick the cake with a fork along the top and pour the drizzle over it. The juice will sink into the holes and form a crispy topping

  • The cake will keep for 3-4 days in an airtight container or one month in the freezer.

 

Comment
categories Snack, Dessert
tags Butter, Sugar, Egg, Veggie, Flour, Lemon