Monday, 9 March 2015

When Life Gives You Lemons...

....make Lemon Drizzle Cake!


For the cake
175g/6 oz butter, softened
175g/6oz caster sugar
2 large eggs
175g/6oz self-raising flour
Grated rind of 2 lemons
4 tablespoons of milk
1 tablespoon of lemon juice

For the glaze
Juice of 2 lemons
2-3 tablespoons of icing sugar, sifted

1.  Preheat oven to 160°C/GM 3.
2.  Grease a 1kg/2lb loaf tin with butter. Line base with greaseproof paper. Or use a loaf-tin liner.
3.  Put the butter and the sugar into a large bowl. Use a wooden spoon (gives your arm a good workout) and beat until creamy, pale, and soft.
4.  Beat the eggs lightly. Slowly add them to the mix and keep beating. If the mixture starts to curdle, beat in a bit of flour and keep going.
5.  Sift in the flour and add the lemon rind. Fold this into the mix with a metal spoon.
6.  Gently mix in the milk and lemon juice.
7.  Spoon the mix into your tin and bake for 55-60 minutes – do not open the door!
8.  When the time is up, stick a skewer into the cake. If it’s cooked, the skewer will come out clean.
9.  Prick the cake all over.
10. Make the glaze by mixing the lemon juice into the icing sugar.
11. Pour over the hot cake in the tin.
12.  Remove after 15 minutes. Cool on rack.

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