Lemon Cake
Ingredients:
225g/8oz Self Raising Flour
225g/8oz Butter at room temperature
225g/8oz Caster Sugar
4 beaten Eggs
Grated Rind of 1 Lemon
Drizzle for Topping
Juice of 1 Lemon
75g/3oz Caster Sugar
Method:
Preheat oven to 180°C/350°F/Gas 4. Grease and line a 8"/20cms deep cake tin or spring form tin.
Beat together the butter and sugar until creamy, gradually add the eggs, slowly mixing them through.
Gently add the flour and the lemon rind.
Transfer mixture to prepared tin and level the top with a spoon.
Bake for 45 - 50 minutes approx. until well risen and golden brown.
Cake is baked if top is gently pressed and it springs back!
While cake is cooling in the tin, mix together the lemon juice and the sugar to make the drizzle.
Prick top of warm cake with skewer or fork, then, gently pour over the drizzle - the juice will sink into cake and the sugar will form a lovely crisp topping.
Leave in tin to get cold, then remove and serve.
EnjoyJ
Ingredients:
225g/8oz Self Raising Flour
225g/8oz Butter at room temperature
225g/8oz Caster Sugar
4 beaten Eggs
Grated Rind of 1 Lemon
Drizzle for Topping
Juice of 1 Lemon
75g/3oz Caster Sugar
Method:
Preheat oven to 180°C/350°F/Gas 4. Grease and line a 8"/20cms deep cake tin or spring form tin.
Beat together the butter and sugar until creamy, gradually add the eggs, slowly mixing them through.
Gently add the flour and the lemon rind.
Transfer mixture to prepared tin and level the top with a spoon.
Bake for 45 - 50 minutes approx. until well risen and golden brown.
Cake is baked if top is gently pressed and it springs back!
While cake is cooling in the tin, mix together the lemon juice and the sugar to make the drizzle.
Prick top of warm cake with skewer or fork, then, gently pour over the drizzle - the juice will sink into cake and the sugar will form a lovely crisp topping.
Leave in tin to get cold, then remove and serve.
EnjoyJ
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