Sunday, 20 July 2014

Lemon Drizzle Cake

I first saw this recipe on a cooking programme a long time ago. They drenched the cake in the drizzle so it soaks right into the sponge. I started making it exactly how I saw it but adding more lemon to the drizzle. For a few months I continued to make it like this but then I decided to mix it up a bit but changing the tin and experimenting with the drizzle itself. It used to be a loaf tin but now I've swapped it for a brownie tin. Much better.
(These ingredient measurements are for the brownie tin, if you was to use a loaf tin then just half the measurements).


8oz Butter, room temperature 
8oz Caster sugar
8oz Self raising flour 
3 Eggs 
1 tsp Baking powder
2 tbsp Milk
2 lemons (juice and rind)
2 tbsp Icing Sugar 


First turn on your oven to 200c. Then begin by weighing out the butter and the caster sugar. Cream these together with either a wooden spoon or a hand mixer. Slow start adding the eggs,self raising flour,baking powder,milk and the rind of both the lemons.  
Line a tin with greaseproof paper, add the mixture to the tin and place into the oven. Set a timer for 25 minutes, after this time is up check on your cake by prodding the middle with a knife to see if it is cooked in the middle. If the knife comes out slightly sticky then place the cake back in for 5 minutes. Keep doing this until the knife comes out clean.

While the cake is cooling it is time to make the drizzle. 
Juice the 2 lemons and then add the icing sugar to this. Give it a good mix so there are no lumps of icing sugar. 

Next poke loads of small holes into the cake and pour the drizzle all over the cake. (The Small holes are for the drizzle to sink into while it cools down). 

Once the cake has fully cooled then you can remove from the tin and cut how you wish. 

I hope you enjoyed this recipe :)

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