Ok, so since Ive been made housebound due to High Blood Pressure Ive had my baking head on...and yesterday I just fancied some lemon drizzle cake, leaves the most amazing smell in your kitchen and makes a pregnant lady very happy!
Ingredients:
Ingredients:
- 225g unsalted butter , softened
- 225g caster sugar
- 4 eggs
- finely grated zest 1 lemon
- 225g self-raising flour
For the drizzle:
- juice 11⁄2 lemon
- 85g caster sugar
Heat oven to 180C/fan 160C/gas 4
Beat together the butter and sugar until pale and creamy
Sift in the flour
then add the lemon zest and mix until well combined
add the eggs, one at a time, slowly mixing through
Line a loaf tin with greaseproof paper or a paper liner, then
spoon in the mixture and level the top with a spoon.
I had enough mix left to fill a few muffin cases too!
I had enough mix left to fill a few muffin cases too!
Bake for 45-50 mins until a thin skewer inserted
into the centre of the cake comes out clean
While the cake is cooling in its tin, mix together
the lemon juice and sugar to make the drizzle
Prick the warm cake all over with a skewer or fork, then pour over the drizzle
the juice will sink in and the sugar will form a lovely, crisp topping.
Leave in the tin until completely cool, then remove and serve...yummie :)
