Your weekly recipe
I have had several requests for the recipe for my "Lemon Drizzle" cake. It is quite tart so ideal for those of you who do not like things too sweet.
Lemon Drizzle cake
110g/4oz butter ( or marge/vegan option)
170g/60 oz caster sugar ( It works just as well with granulated)
170g/6oz self raising flour (the red packet for those of you in Crete)
1 level tbsp baking powder
2 large eggs
grated rind of 1 large - or two small - lemons
60ml/2.5 oz milk
Oven 180c - 350f - gas 4
Place all ingredients in a processor and blend together ( or by hand or hand mixer) until smooth. The mix will be quite runny
Pour into tin - round or loaf tin
Bake 40 - 50 minutes dependent on your oven
Whilst cooking dissolve 3 tbsp granulated sugar in the juice of the lemon/s
To test if the cake is ready, a skewer ( or toothpick) inserted into the centre should come out clean
Place cake in tin on cooling rack
prick all over with skewer ( or toothpick)
Spoon the lemon/sugar liquid over the top of the cake
Leave to cool in the tin
Best kept in the fridge, if not all eaten at once!
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