225g Butter225g Caster Sugar
4 Eggs
225g Sel Raising
Finely grated zest 1 Lemon
Drizzle:
85g Caster Sugar
Juice of 1 and 1/2 lemons
Oven 180(f)/160/GM4
Cream the butter and sugar until pale and creamy, then add the eggs one at a time with a spoonful of the flour with each. Sift in the rest of the flour and add the lemon zest and fold in. Transfer to a lined loaf or cake tin (to line a loaf tin use strips of greaseproof paper leaving little handles dangling over the edge which you can use to lift the cake out) and cook as above for 40-50 mins. While the cake is still warm in the tin make the drizzle: mix the lemon juice and sugar together. Prick the cake all over with a skewer or thin knife and pour the drizzle over. Leave in the tin until completely cool. I served mine warm with extra thick double cream and ice cream
This looks heavenly! Remind me, is caster sugar regular sugar? Have go tot make this cake! x
ReplyDeleteHello only just seen your comment yes its normal sugar here we have caster and granulated caster is finer than granulated but tbh you can use more or less any sort of sugar in most cakes x
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