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This cake looks so yummy, I am going to have to give it a try! Enjoy.
LEMON DRIZZLE CAKE
1 cup unsalted butter , softened
2 1/4 cups caster sugar (Powdered sugar)
4 eggs
finely grated zest 1 lemon
1 1/2 cups self-raising flour
For the drizzle:
juice 11⁄2 lemon
1/4 cup + 2 tablespoons caster sugar (Powdered sugar)
Heat oven to 350 degrees. Beat together the butter and sugar until pale and creamy, then add the eggs, one at a time, slowly mixing through. Sift in the flour, then add the lemon zest and mix until well combined.
Line a loaf tin with greaseproof paper (I used wax paper), then spoon in the mixture and level the top with a spoon.
Bake for 45-50 mins until a thin skewer inserted into the centre of the cake comes out clean.
While the cake is cooling in its tin, mix together the lemon juice and sugar to make the drizzle.
Prick the warm cake all over with a skewer or fork, then pour over the drizzle - the juice will sink in and the sugar will form a lovely, crisp topping.
Leave in the tin until completely cool, then remove and serve. Will keep in an airtight container for 3-4 days, or freeze for up to 1 month.
I like to sprinkle powdered sugar on mine!
LEMON DRIZZLE CAKE
1 cup unsalted butter , softened
2 1/4 cups caster sugar (Powdered sugar)
4 eggs
finely grated zest 1 lemon
1 1/2 cups self-raising flour
For the drizzle:
juice 11⁄2 lemon
1/4 cup + 2 tablespoons caster sugar (Powdered sugar)
Heat oven to 350 degrees. Beat together the butter and sugar until pale and creamy, then add the eggs, one at a time, slowly mixing through. Sift in the flour, then add the lemon zest and mix until well combined.
Line a loaf tin with greaseproof paper (I used wax paper), then spoon in the mixture and level the top with a spoon.
Bake for 45-50 mins until a thin skewer inserted into the centre of the cake comes out clean.
While the cake is cooling in its tin, mix together the lemon juice and sugar to make the drizzle.
Prick the warm cake all over with a skewer or fork, then pour over the drizzle - the juice will sink in and the sugar will form a lovely, crisp topping.
Leave in the tin until completely cool, then remove and serve. Will keep in an airtight container for 3-4 days, or freeze for up to 1 month.
I like to sprinkle powdered sugar on mine!
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