Wednesday, 25 November 2009
lemon drizzle cake
6oz s.r. flour
lemon zest and juice
Cream butter and sugar. Add eggs, lemon zest, a little juice, then flour, making sure you only mix enough to incorporate the flour.
Pour into a cake tin and bake for about 30 minutes at 180 degrees c until it's spongy and light, and a skewer comes out clean.
During the last few minutes of cooking, make the drizzle:
Put the juice and two lemons some zest, and enough sugar to sweeten into a pan and melt until bubbly and hot.
This work is licenced under a Creative Commons Licence.