Thursday 16 August 2012

Stickiest Lemon Cake Ever!
....with lots of syrup:)



Don't you just want to smash your face into that?!



My favorite critic and taster!
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Lemon Drizzle  Cake
125g unsalted butter
175g caster sugar
2 large eggs
zest of 1 lemon
175g self raising flour
pinch of salt
4 tablespoons milk
1 cake tin buttered or lined

For the syrup:

juice of 1 and a half lemons
100g icing sugar

To Make The Cake:

Preheat your oven to 180 C/ gas mark 4.

Cream together butter and sugar and add eggs and lemon zest, beating them in well.
Gently fold in the flour and the salt, mixing thoroughly and then add the milk.
 Spoon the batter into your prepared tin and bake for 45 minutes or until cake tester comes out clean.

For the syrup:

Put the lemon juice and icing sugar into a small saucepan and heat gently until the sugar dissolves.

As soon as cake is out of oven, puncture all over with a fork or tooth pick (in my case) and pour the syrup.
Leave cake to cool completely before removing from the cake tin.

Serve or eat with weak Darjeeling tea…
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