Joan's lemon drizzle cake
Summary
| Yield | |
|---|---|
| Source | Joan Shipley |
| Prep time | 15 minutes |
| Recipe Type | cake |
Description
Juicy lemony cake
Ingredients
| 4 | Ounce | butter or margarine |
| 6 | Ounce | caster sugar |
| 6 | Ounce | self-raising flour |
| 2 | large eggs | |
| 4 | Tablespoon (Metric) | milk |
| 1 | large lemon (grated rind and juiced) | |
| 3 | Tablespoon (Metric) | icing sugar |
Instructions
Cake :
Grease and line a 2lb loaf tin.
Put all the cake ingredients in a bowl and mix for 1 minute (all ingredients except icing sugar and lemon juice).
Cook at 180C for approx 45 minutes until firm.
Syrup :
Warm the lemon juice and dissolve icing sugar in it
Assemble :
Using a metal skewer pierce tha cake from top to bottom using a 3/4 inch grid.
Whilst the cake is still warm pour over the lemon syrup and allow to cool in the tin.