Sunday, 27 July 2014

Lemon Drizzle Cake | Recipe

 

Baking at the weekends is one of my favourite past times, I think it's super relaxing and also good fun. I thought it would be nice to share a recipe this morning and then you can spend your Sunday baking if it takes your fancy.

This is my Lemon Drizzle Cake recipe, the cake itself is packed with lemon flavour and is super moist! So if that tickles your fancy, head to the shop, grab some lemons and keep reading!

If you want to make the Lemon Drizzle Cake, you will need:
225g unsalted butter
225g caster sugar
225g self-raising flour
4 eggs
Finely grated zest of 1 lemon

For the drizzle, you will also need:
The juice of 1 1/2 lemons
85g caster sugar

The Lemon Drizzle Cake is made by making a standard sponge recipe and adding in the lemon. First preheat your oven to 180 degrees.

 Beat together your butter and sugar until it goes creamy and then add in each egg one at a time. You need to mix each egg into the mixture slowly. Sift your flour and your lemon zest and fold into your mixture.

Line a square or loaf tin with greaseproof paper and pour in your mixture, make sure the mixture is nice and level, you can use a spoon to help you. Bake your cake for 45-50 mins until a skewer comes out clean.

 When the cake is cooked, take it out the oven and leave it on a cooling rack in the tin.
Mix your sugar and your lemon juice together to make the drizzle. Prick the warm cake all over with a skewer or fork, then pour the drizzle over the cake.

Cut your cake into squares, leave to cool and serve! 

*Disclaimer*
Posts may include press samples, all press samples are always indicated with a * next to the product name. Some links included in this post are likely to be affilate links, but please be aware that posts are NOT affilate driven. If you want to know more, check out my full disclaimer.


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