Little Green Space
|
Little Green Space |
|
|
Lemon Drizzle Cake 170g (6oz) self-raising flour 115g (3oz) softened butter 170g (6oz) caster sugar 3 eggs 1 level tsp baking powder 4 tbsp milk grated rind of 1 lemon
For the topping: juice of 1 lemon 2 tbsp orange juice 115g (3oz) granulated sugar
Put all the cake ingredients into a food processor and mix thoroughly. Line a 20cm (8") cake tin with non-stick baking paper, pour in the mixture and bake at 180°C/gas Mark 4 for 70 minutes, until golden and firm to the touch. Mix together the topping ingredients and pour over the cake in its tin as soon as it is out of the oven. Leave to cool before turning out.
If you do not have a food processor, cream together butter and sugar. Mix together the flour and baking powder in a separate bowl. Whisk together the eggs and milk. Add the flour mixture and the milk mixture, alternately and a little at a time, to the creamed butter and sugar. Add the lemon rind and mix well. Bake as above. |
|
