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Sep 23, 2015
Lemon Drizzle Cake
225g softened butter
1 lemon: juice and rind
225g self raising flour
1 teaspoon baking powder
80g white sugar
Cream butter and sugar.
Add eggs, flour and lemon zest and mix well.
Line a loaf tin with baking paper.
Put the cake mix in the tin and bake at 180 C for about 50 minutes (This is not an exact time as all ovens are different. Best way to check a cake is baked is to insert a knife in the cake and if it comes out clean the cake is done;)
Mix the 80g of sugar with the lemon juice.
Gently prick the cake all over with a fork. Leaving the cake in the tin, pour the juice over it leaving the juice to saok in and cool down.