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Lemon Drizzle
Cake
9oz
softened butter or margarine
9oz
golden caster sugar
9oz
self-raising flour (sifted)
3
tablespoons milk
1 ½
teaspoons baking powder
pinch
of salt
4
large eggs beaten
topping
3oz
caster sugar
juice
and zest from 3 large lemons
one 2ltr loaf tin
lined with baking paper
Put
all the ingredients into a bowl and mix with a hand mixer until
thoughly combined, then pour into the tin and put into a
preheated oven at 180C and cook for approximately 45 minutes. To
check that it is cooked pierce the cake with a skewer or a slim
bladed knife if it comes out clean then it is ready. Leave the
cake to cool for ten minutes and then turn out onto a wire rack
and peel the baking paper off, turn the cake the right way up.
Then put the sugar for the topping, the juice and zest from the
three lemon into a sauce pan and bring to the boil, then simmer
until it has thickened to form a syrup. Pierce the cake all over
and slowly drizzle the syrup over the cake until it has all been
absorbed. Then leave to cool before serving.
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