Panda’s
Lemon Drizzle Cake
Makes one 23cm cake
Ingredients:
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
Method:
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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