Lemon Drizzle Cake

Prep Time 5 mins
Cooking Time 40 mins
Ingredients

• 4oz/113g Margarine
• 6oz/170g Caster sugar/finely granulated sugar
• 6oz/170g Self raising flour
• 2 Large free range eggs
• 4 tbsp Milk
• Zest of 1 lemon

Topping

• 4oz/113g Icing sugar
• Juice of 1 lemon

Method

• Preheat oven to 350°F/180°C/gas mark 4
• Grease and line a 1lb/450g baking tin
• Cream together the margarine and caster sugar
• Using a food mixer or blender add the eggs one at a time
• Add the milk and lemon zest
• Gently fold in the sifted flour
• Bake on middle shelf of oven for approx 40 minutes
• Insert a skewer into middle of the cake-if it comes out clean-it’s cooked
• Allow to cool slightly
• Mix the lemon juice with the icing sugar
• Prick the top of cake all over with the skewer
• Pour the lemon mixture over the top
• When it’s cooled down carefully remove from tin

Cooks Tip

• I have previously used caster sugar (finely granulated) for the topping
• Just dissolve the sugar in the lemon juice and pour over top

Equipment

• 1lb/450g baking tin
• large mixing bowl
• blender or food processor

Shopping List

• 4oz/113g Margarine
• 6oz/170g Caster sugar/finely granulated sugar
• 6oz/170g Self raising flour
• 2 Large free range eggs
• 4 tbsp Milk
• 1 lemon
• 4oz/113g Icing sugar

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