Quick & easy lemon drizzle cake ...
Weekends are made for indulging, so why not try my super easy lemon drizzle cake this weekend ...
7 oz butter
4 oz golden caster sugar
7 oz self raising flour (gluten free self raising flour works just as well)
3 large free range eggs
Juice of 1 lemon or 3 large table spoons lemon juice
1 tsp baking powder
75 ml semi skimmed milk
1 oz sugar
Juice 1 lemon or 3 large table spoons lemon juice
Pre heat fan oven to 180 degrees.
Lightly grease a loaf tin with butter.
Mix the butter and sugar together.
Add 3 eggs.
Add lemon juice.
Fold in the flour and baking powder. The mixture should be quite a wet mixture, if it feels stiff pour a splash more of the milk in to the mixture.
Cook on 180 for 45 - 55 minutes.
To check if the cake is cooked through, place a clean sharp knife through the middle, if the cake is cooked the knife will come out clean.
If there's mixture on the knife leave for another 5 minutes.
Prod holes in the cake using a skewer & pour the drizzle mixture over the entire top of the cake, finish with a sprinkling of sugar & lemon zest & leave to cool.
Serve a large slice with some blueberries a cup of tea!