LEMON DRIZZLE CAKE
Ingredients:
125 g unsalted butter
175 g caster sugar
2 large eggs
zest of 1 lemon
175 g self raising flour
2 tablespoons lemon juice
2 tablespoons milk
For the syrup
juice of 1 ½ lemons
100 g caster sugar
23x13x7cm loaf tin lined (you can get slot in pull out ones)
1. Preheat the oven to 180 degrees fan/ gas mark 4
2. Cream together the butter and sugar together until light and fluffy.
3. Beat the eggs and lemon zest in to the butter and sugar.
4. Slowly fold in the flour and then add the lemon juice and milk.
5. Once all combined, pour into the prepared loaf tin and back for 45 mins or until risen and golden. To make sure it is cooked, insert a cake tester or skewer and make sure it comes out clean.
6. The prepare the syrup, put sugar and lemon juice in to a pan. Heat until the sugar dissolves, make sure that it doesn't burn.
7. Take the cake out of the oven and stab it in order to create holes in the top of the cake.
8. Pour the syrup over the top and let is absorb it while the cake cools.
9. Remove the cake from the tin once cooled, not before or it will all fall apart due to the liquid.
insert boring photo of a loaf cake..
I promise it tastes lovely and if you want to make it prettier you can make a glaze by mixing icing sugar and lemon juice and drizzling it over the top.
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