Wednesday, 30 March 2011

Lemon Drizzle Cake

The Boy has many culinary vices but he is particularly keen on two things at the moment - sushi and lemon drizzle cake. To appease him, I've been tweaking my recipe in the hope that I will one day get him to citrus nirvana. This is definitely my best batch yet!

Lemon Drizzle Cake
For 8 hungry people

For the cake
225g unsalted butter, softened
225g golden caster sugar
4 medium eggs
zest of two large lemons
225g self raising flour

For the syrup topping
85g caster sugar
juice of 2 lemons

 - Preheat the oven to 180c.
 - Beat butter and sugar together until creamy. This is easiest in a food mixer but if, like me, you don't have the luxury of technology, get your mixing arm out. Just think of the calorie off-set!
 - Mix in the eggs, one at a time. If the mixture begins to curdle, add a tbsp of the flour and continue.
 - Sift in the flour then add the lemon zest and fold the mixture.
 - Line a 8c21cm loaf tin with greaseproof paper and pour the mixture in, leveling with a spatula.
 - Bake for 45 - 50 minutes. A knife or skewer should come out clean with no batter sticking to it.
 - Leave to cool a little while you mix the lemon juice and sugar together to form a syrup. I find that microwaving the lemons for one minute loosens up the juice. Roll them on a hard flat surface before slicing them in two and juicing them.
 - Prick the cake all over with a skewer or fork and pour the syrup over.

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