Tuesday, 20 October 2015

Lemon Drizzle Cake

I love lemon in just about anything and this easy cake is a firm favourite,  quick to make and always delicious!

1 lemon , plus zest & juice  of 1 to garnish
250g unsalted butter, melted
2 cups (300g) self-raising flour
1  cups (220gr) caster sugar
4 eggs

glaze  juice and zest of extra lemon, 1/4 cup caster sugar

Preheat the oven to 170°C. Grease a 11cm x 24cm loaf pan.

Chop lemon (including skin) into small pieces. Discard any seeds. Process in a food processor until finely chopped. Add butter, flour, caster sugar and eggs, then process until mixture is light and smooth. Pour into pan. Bake for 40 minutes until the cake is golden and a skewer inserted in the centre comes out clean. Leave in the pan for 5 minutes, then turn out onto a wire rack and cool completely.

for glaze, mix lemon juice and zest with sugar and a little water (if needed)  heat until sugar dissolves. pierce cake all over with a skewer and drizzle with warm syrup, let syrup soak in then serve slightly warm


1 comment:

Donna said...

My absolute Favorite! That and a cuppa coffee!Hahaa

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