Mon, 31 May 2021
Chef: Adrian Martin
Ingredients:
250g soft butter
250g caster sugar
5 eggs
3 unwaxed lemons, zested
250g self-raising flour
The drizzle
150g caster sugar
3 lemons, juiced
The icing
200g icing sugar sieved
Lemon juice to mix to a thick drizzle
2 passion fruits
Method:
1. Preheat the oven to 180c
2. Grease and line a 2lb loaf tin
3. On a medium speed beat the butter and sugar until white in a freestanding mixer with a whisk attachment, then add the eggs one at a time, followed by the lemon zest. Fold in the flour by hand using a wooden spoon or spatula. Pour the mix into the lined tin and bake for 50 minutes.
4. For the drizzle, mix the caster sugars and lemon juice together in a bowl, and whilst the cake is still warm, pour over
5. When cooled, mix the icing sugar, passion fruits and lemon juice together and drizzle over the cake to finish.
