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Lemon Drizzle Cake

Wed, 27 February 2019

Lemon Drizzle Cake

Ingredients

175g/6oz Odlums Self Raising Flour, sieved

2 Eggs

175g/6oz Shamrock Golden Caster Sugar

150g/5oz Butter or Margarine

Rind of 1 Lemon

150ml/¼pt Milk

Pinch of Salt

 

Lemon Drizzle  

2 tablespoons Granulated Sugar

Juice of 1 Lemon

Chopped fresh parsley and sea salt.

 

 

Method:

 

·         Preheat oven to 180°C/350°F/Gas 4. Grease and base line a 900g/2lb loaf tin.

·         Beat eggs and sugar together until well mixed.

·         Add butter/margarine and lemon rind and beat again until well blended.

·         Finally, add the flour, milk and salt and beat until mixture is smooth.

·         Transfer to the prepared tin and bake for about 45 minutes until golden brown and firm to the touch. Remove from oven and place tin on a wire tray.

·         Combine the lemon juice and sugar in a small saucepan and simmer over a low heat until the sugar has dissolved. 

·         Prick the warm cake with a fork, then gently drizzle syrup over until completely absorbed.

 

Notes

Best eaten fresh but will keep in an airtight container in a fridge for a week and will freeze for up to 3 months

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