Lemon Drizzle Cake
- 225g Unsalted Butter (cut into chunks)
- 225g Golden Caster Sugar
- 3 Medium Eggs
- 150ml Whole Milk
- 225g Self-Raising Flour
- 1½ teaspoons Baking Powder
- 100g Granulated Sugar
- Zest & Juice of 2 Lemons
- Grease a 23 x 23cm silicone (or non-silicone) baking tin and leave to the side.
- In a large bowl add the butter and sugar and combine with a wooden spoon until pale.
- Add each egg one at a time and incorporate using an electric whisk, then repeat with the remaining 2 eggs.
- Now pre-heat the oven to 170C (fan-assisted).
- Add the milk and continue to whisk until combined.
- Add a little flour at a time and continue to mix, then add the baking powder for a final whisk.
- Grate in the lemon zest and mix using a wooden spoon.
- Transfer the cake mixture into the greased baking tin and level off using a spatula or metal spoon.
- Bake for 30 minutes until golden and the sides have moved slightly away from the edges of the tin.
- Using a skewer make holes through to the middle of the sponge.
- Combine the lemon juice with the granulated sugar and mix.
- Pour the mixture evenly over the surface of the sponge and leave to cool.
- Once fully cooled cut into squares and serve immediately, or place into an air-tight container for later.
Recipe by Food & Fitness Always at https://foodandfitnessalways.com/lemon-drizzle-cake-4015/
3.5.3208