Lemon Drizzle Cake
A delicious version of everybody's afternoon tea favourite.
SERVES
8
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
25
MINUTES
Ingredients
175g soft butter
175g unrefined caster sugar
2 eggs, preferably free range
175g self-raising flour
zest of 1 organic lemon
1-2 tbsp milk
Fot the lemon drizzle
freshly grate rind of 1 organic lemon
freshly squeezed juice of 1 organic lemon
75g caster sugar
1 x 20.5cm round cake tin, well-greased or lined with parchment paper.
Method
Preheat the oven to 180°C/Gas Mark 4.
Put the soft butter, caster sugar, eggs, self-raising flour and lemon zest into a food processor. Whizz for a few seconds to amalgamate. Add milk to soften the texture and whizz for a second or two more to combine. Spread evenly into the greased tin. Bake in the preheated oven for 20-25 minutes approx. or until golden brown and well risen.
Meanwhile, mix the ingredients for the drizzle.
As soon as the cake is cooked, pour the glaze over the top, leave to cook and transfer to a wire rack.
