Afternoon tea, Cakes

Lemon drizzle cake

Since I made this for a party, I have been asked time and again for the recipe. If you are making this for a party or birthday cake you can double the recipe, just cook for longer in the oven. I used a throw away, large loaf, foil tin. I know everyone has their own recipe for this, and to me they are all the best, but give this one a go – so moist and lemony!

Ingredients

Cake:

150g butter

150g caster sugar

3 x eggs (at room temperature)

150g self raising flour

1 x tsp (teaspoon) baking powder

zest of 1 lemon

Drizzle:

Juice of 2 lemons

50g caster sugar

zest of 1 lemon

Method

Grease and line a 1lb loaf tin and preheat oven to 160c fan.

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Cream together the butter and sugar until light and creamy in colour.

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Add one egg at a time along with a spoon of flour, and whisk well between additions.

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Sift in the flour and baking powder, and add the lemon zest. Fold the mixture gently and don’t stir too much.

Spoon the mixture into the loaf tin and put in to the oven for 25mins.

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Test if it is done (a skewer or knife should come out clean if it is ready)

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Put the lemon juice, zest and sugar in a pan on the hob over a medium heat and let simmer for 5 mins.

Once the syrup is ready, and while the cake is still warm, skewer holes all over the cake right down to the bottom and drizzle the lemon mixture all over. Leave it to cool in the tin.

When completely cool turn out, slice and enjoy – you’re welcome!!

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Serves 8

Per slice: cals – 332, fat – 17.5, carbs – 39.5, protein – 5

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