Lemon Drizzle Cake

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Lemon Drizzle Cake

Post by sjj1805 » Sat May 25, 2013 4:55 pm

Image
Lemon-Syrup Loaf Cake
125g unsalted butter
175g caster sugar
2 large eggs
zest of 1 lemon
175g self raising flour
pinch of salt
4 tablespoons milk
23x13x7cm loaf tin buttered and lined

For the syrup:
juice of 1 and a half lemons
100g icing sugar

For the glaze:
juice of 1/2 a lemon
150g icing sugar

To Make The Cake:
Preheat your oven to 180 C/ gas mark 4.
Butter and line your loaf tin well.

Cream together butter and sugar and add eggs and lemon zest, beating them in well.
Gently fold in the flour and the salt, mixing thoroughly and then add the milk.
Spoon the batter into your prepared tin and bake for 45 mins or until cake tester comes out clean.

For the syrup:
Put the lemon juice and icing sugar into a small saucepan and heat gently until the sugar dissolves.
As soon as cake is out of oven, puncture all over with skewer and pour over the syrup.
Leave cake to cool completely before removing from the tin.

For the glaze:
Combine lemon juice and icing sugar until smooth and white, add a little more icing sugar if needed. Make sure your cake is completely cool before drizzling with the glaze.

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