Lemon Drizzle Cake. A delightful citrus cake made with fresh lemons. An incredible combination of Sharp and Sweet.
Pre-heat the oven to 130ºC, Gas Mark 2.
Cream together the margarine and 100g of caster sugar in a bowl.
Add the eggs, one at a time and then add the milk.
Fold in the flour and the zest from 2 lemons.
Bake in a lined loaf tin on the middle shelf of the oven for 1 hour.
When the cake is cooked, remove from the oven and allow to cool for 5 minutes.
Puncture the entire surface of the cake using a fork.
In a jug, mix together the lemon juice and 50g of caster sugar. Mix well.
Pour the lemon juice over the cake slowly, allowing it to penetrate the cake. Allow to stand for 30 minutes before cutting.
Ingredients
Directions
Pre-heat the oven to 130ºC, Gas Mark 2.
Cream together the margarine and 100g of caster sugar in a bowl.
Add the eggs, one at a time and then add the milk.
Fold in the flour and the zest from 2 lemons.
Bake in a lined loaf tin on the middle shelf of the oven for 1 hour.
When the cake is cooked, remove from the oven and allow to cool for 5 minutes.
Puncture the entire surface of the cake using a fork.
In a jug, mix together the lemon juice and 50g of caster sugar. Mix well.
Pour the lemon juice over the cake slowly, allowing it to penetrate the cake. Allow to stand for 30 minutes before cutting.