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Lemon Drizzle Cake

Lemon Drizzle Cake

Difficulty Level:- 4 / 5



125g butter

175g caster sugar

2 ½ lemons (zest from ½ to be used to decorate)

2 eggs

175g self-raising flour

75g icing sugar



1) Pre-heat oven to 180⁰C / gas mark 4.


2) Line an 80cm cake tin with greaseproof paper.


3) Mix the butter and caster sugar together in a large bowl.


4) Add the lemon zest from the two lemons and the eggs (a little at a time) and mix thoroughly.


5) Sift the self-raising flour and fold, in a figure of 8, into the mixture.


6) Pour the mixture into the cake tin and put in the oven to bake for 40 minutes, until it turns a golden colour.


7) Leave cake to cool.


8) Make the drizzle by heating the lemon juice from the lemons with the icing sugar, slowly and gently in a small pan until the sugar has dissolved.


9) Prick holes all over the cake with a fork or a toothpick and then pour the syrup over the cake.


10) Leave the cake to cool and then decorate with lemon zest shavings.

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