Lemon drizzle cake

 

 

Ingredients

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• -Cake-
• 175 g (6oz) self-raising flour
• 1 level tsp baking powder
• 175 g (6oz) Flora Cuisine or Buttery
• 175 g (6oz) caster sugar
• 3 Medium eggs
• 2 tbsp semi-skimmed milk
• finely grated rind of 2 lemons
• -Lemon syrup-
• Juice of 2 lemons, strained
• 115 g (4oz) caster sugar

Method

1. Sift the flour and baking powder (use ½ tsp only baking powder if using Buttery) into a large mixing bowl, add the remaining cake ingredients and beat with a wooden spoon until smooth.
2. Spoon the mixture into a greased and base lined 1kg (2lb) loaf tin.
3. Bake in a preheated oven at 180°C, 160°C fan, gas mark 4 for 1 hour or until cooked.
4. Turn out onto a wire tray.
5. Put the lemon juice and sugar in a saucepan and heat gently until the sugar has dissolved.
6. Whilst cake is warm, drizzle the syrup over so that it soaks into the cake.