52 weeks project: 33/52 weeks
Ingredients:
100g softened butter
175g caster sugar
2 unwaxed lemons (1 or 1 and 1/2 for a more subtle lemon flavouring)
3 medium eggs
175 self raising flour (you can sub up to 75g of these with ground almonds for a more grown-up flavour)
a dash of milk
100 g soft brown sugar
Put the mix in a loaf tin, lined with greaseproof parchment. Bake for 45-50 mins at 160 degrees fan.
When the cake is almost ready, mix together the juice of the all lemons you are using, with the remaining zest and the brown sugar. When ready, take the cake out of the oven and poke its top with a wooden stick. Pour over the drizzle, making sure you don't 'overload' the cake and waiting for it to be absorbed until adding the rest.
Allow to cool and serve with your afternoon tea!
Ingredients:
100g softened butter
175g caster sugar
2 unwaxed lemons (1 or 1 and 1/2 for a more subtle lemon flavouring)
3 medium eggs
175 self raising flour (you can sub up to 75g of these with ground almonds for a more grown-up flavour)
a dash of milk
100 g soft brown sugar
Preparation:
Beat the butter with the caster sugar until light, and add the graded zest of one of the lemons. Combine the eggs, mixing well. Fold int the flour. Add a little milk to loosen the mix. You'll want it to gently fall off a spoon when pulled up. |
| lemon drizzle cake ©italiansuitcase |