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~Lemon Drizzle Cake~




Source of Recipe


Unknown


List of Ingredients




You can also make this recipe using a large orange instead of the lemon; either way, it makes a zesty treat.

freshly grated rind of 2 lemons
1/4 cup superfine sugar
1 cup unsalted butter, softened
4 eggs
2 cups self-rising flour
1 teaspoon baking powder
1/4 teaspoon salt
shredded rind of 1 lemon, and
1 teaspoon granulated sugar to decorate.

For the Syrup:

juice of one big lemon
3/4 cup superfine sugar



Recipe



1) Preheat the oven to 325F. Grease a 2 pound loaf pan or 7-8 inch round cake pan and line it with wax paper or baking parchment. Mix the lemon rind and superfine sugar together.

2) Cream the butter with the lemon and sugar mixture. Add the eggs and mix until smooth. Sift the flour, baking powder and salt into a bowl and fold a third at a time into the mixture . Turn the batter into the pan, smooth the top and bake for 1 1/2 hours or until golden brown and springy to the touch.

3) To make the syrup, slowly heat the juice with the sugar and dissolve it gently. Make several slashes in the top of the cake and pour the syrup over. Sprinkle the shredded lemon rind and 1 teaspoon granulated sugar on top and leave to cool.

Serves 6