Monday, 6 April 2015

Baking Comic - Panda's Lemon Drizzle Cake

Panda’s Lemon Drizzle Cake

Makes one 23cm cake

For the cake:
125g butter or margarine, softened
175g caster sugar
2 eggs
175g plain flour
Zest of 1 lemon
2 tsp baking powder
4 tbsp milk
For the drizzle:
100g granulated sugar
Juice of 1.5 lemons

1.  Preheat your oven to 180c/160c fan/gas mark 4. Grease and line the base of a 23cm square cake tin.
      2.  Cream the butter and sugar together until light and fluffy.
      3.  Beat in the eggs, one at a time. With the second egg add 1tbsp of the plain flour – this will prevent the cake from curdling.
      4.  Add the flour, lemon zest and baking powder, and milk and fold in. Once all the ingredients have been incorporated, pour into the prepared tin.
      5.  Bake for 30-40 minutes until the cake is golden, springs back when lightly touched, and a skewer put into the center of the cake comes out clean.
      6. Make the drizzle. In a bowl mix the granulated sugar and the lemon juice. Once the cake has baked, take it out of the oven and poke it all over with a fork. Pour over the drizzle and leave to cool.

      7.  This cake will last about a week in an airtight container.

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