Jim Tynan’s lemon drizzle cake
This classic lemon drizzle is delicious with softly whipped cream, red berries and a chilled glass of Limoncello (Italian liqueur) for the perfect summertime dessert
SERVES
8
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
20
MINUTES
Ingredients
112g butter
168g caster sugar
2 eggs
grated zest and juice of 1 lemon
168g self raising flour
4 tbsp milk
112g icing sugar
Method
Preheat the oven to 170°C.
Cream the butter and sugar together until light and fluffy. Add the eggs and lemon rind then fold in the flour with a metal spoon and then add the milk. Spoon into a pre-lined loaf tin and cook until risen in the centre, but it will fall a little when you cool the cake.
While the cake is cooking you can make the lemon syrup by placing the icing sugar and juice of 1 lemon in a saucepan and heating until the sugar has dissolved. When the cake comes out of the oven make some holes in the top of it with a skewer and pour the lemon syrup all over it, leave the cake in the tin until it is completely cooled.
This recipe was shared with Darina Allen by the late Jim Tynan.
