Lemon drizzle cake

Lemon drizzle cake A lovely lemony taste in this sweet cake
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Lemon drizzle cake
Lemon drizzle cake
Course Cakes
Prep Time 30 minutes
Cook Time 30 minutes
Passive Time 30 minutes
Servings
Ingredients
Course Cakes
Prep Time 30 minutes
Cook Time 30 minutes
Passive Time 30 minutes
Servings
Ingredients
Lemon drizzle cake
Instructions
  1. In a bowl mix the 3 eggs with the sugar until light and fluffy.
  2. Melt the butter and add it to the bowl with the milk and the grated rind and juice of two of the lemons.
  3. Stir in the flour, baking powder and baking soda, and mix together to form a batter.
  4. Put the mixture into greased baking 8 inch loaf tin
  5. Bake for 30 minutes at gas mark 4 or 180C. Check the cake has been cooked through to the centre by placing a knife into the centre - if it comes out clean it is ready. If it doesn't, the cake requires more time - keep checking using the knife every 5 minutes until it is ready.
  6. When the cake has cooled, put the juice of the two remaining lemons into a saucepan and, on a low heat, mix in the icing sugar. Once dissolved drizzle the mixture over the cake.
Recipe Notes

Recipe by Victoria Robertson

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