Lemon Drizzle Cake
Light, fluffy and moist, simple home baking at it’s best. Ideal for picnics or juice with a cup of tea
Lemon Drizzle Cake
Light, fluffy and moist, simple home baking at it’s best. Ideal for picnics or juice with a cup of tea
Instructions
Ingredients: 225g Rachel’s Organic Unsalted Butter 225g Biona Organic Rapadura Wholecane Sugar 4 Organic Eggs 1 Lemon, zest finely grated 225g Doves Farm Organic Self Raising White Flour Topping Juice of 1 and 1/2 Lemons 85g Caster Sugar
1. Heat the oven to gas mark 4. Beat the butter and sugar until pale and light, next add the eggs mixing it together before you add the next egg. Add lemon zest and sift in the flour, fold until mixture combined. 2. Line a 8 x 21cm loaf tin with greaseproof paper, then empty the mixture into the tin. 3. Bake for 45-50 mins or until a thin skewer can be placed into the centre of the tin and pulled out clean. 4. While the cake cools whip up the icing, made from sugar and lemon juice . Prick the cake all over and pour icing over it. Leave to fully cool and then remove from the tin and enjoy.