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
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:
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.
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
