LEMON DRIZZLE CAKE
I made this easy recipe the other day, I think I got it ages ago from a packet of flour...note to self to log where I find recipes on all my scraps! It was one of the softest, lightest sponges I had made. The recipe calls for SR Flour, I had some sponge flour to use so that might have made the difference. The lemon flavour is not too overpowering and the syrup drizzled over the top gives lovely pockets of tartness within the light sponge.
Provided by Frugal Fifer
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 180oC then grease and line a 2ib loaf tin.
- Cream the butter and sugar together, add the lemon zest and eggs then beat again, if it splits add a tbs of flour and keep mixing. Add in flour, mixing gently then finally add the milk. Pour in prepared tin and bake for around 45 minutes.
- Meanwhile mix the sugar and lemon juice in a small bowl and put to one side, the sugar will dissolve into a lovely tart syrup. Remember to stir again before putting on the cake.
- Test the cake ( when a skewer comes out of the middle clean) prick it all over ans slowly spoon the sugar onto the cake. I find it easier to start in the middle then work my way round to the sides of the cake to ensure even distribution of the syrup.
- Leave to cool completely in the tin before removing.
Nutrition Facts : Calories 246.6, Fat 9.6, SaturatedFat 1.9, Cholesterol 36, Sodium 112.9, Carbohydrate 37.5, Fiber 0.5, Sugar 22.9, Protein 3.2
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