When life gives you lemons, make lemon drizzle cake! Kathy and James made one the other day and I thought it was fab so I had a go at my own version. This recipe is based on one from the BBC site but I didn't use 4 eggs as I couldn't see the point. I used two eggs. Check out the video and subscribe to our channel!
Ingredients
Method
Whizz the 225g of sugar and the butter together to a paste. Add in the eggs and blitz. Pop in the flour and carefully whizz. Grate in the zest of one lemon and then put it all in a lined loaf baking tin.
Cook for 45 mins at 180 but cover after the first 20 mins or so with tin foil to stop the top burning.
Whilst the cake is cooking you can make the 'drizzle' by squeezing the juice of the lemon into a bowl (try to avoid pips) and then adding 4 pudding spoons of caster. Stab the cake with a fork gently a few times and then pour the drizzle all over it. Let it soak in before tipping the cake out of the cake tin.
The top should have a bit of a crust and be lovely and lemony.
Niccee.
- 225g salted butter
- 225g caster sugar
- 2 eggs
- 225g self raising flour
- 1 lemon + 4 pudding spoons of caster sugar for the drizzle
Method
Whizz the 225g of sugar and the butter together to a paste. Add in the eggs and blitz. Pop in the flour and carefully whizz. Grate in the zest of one lemon and then put it all in a lined loaf baking tin.
Cook for 45 mins at 180 but cover after the first 20 mins or so with tin foil to stop the top burning.
Whilst the cake is cooking you can make the 'drizzle' by squeezing the juice of the lemon into a bowl (try to avoid pips) and then adding 4 pudding spoons of caster. Stab the cake with a fork gently a few times and then pour the drizzle all over it. Let it soak in before tipping the cake out of the cake tin.
The top should have a bit of a crust and be lovely and lemony.
Niccee.
RSS Feed
