Hi Everyone,
I thought I would share my first lemon drizzle cake attempt with you.
Now, before I start, I must confess that, despite being in my 30's, I was actually supervised throughout by my mum!
I did everything myself but in the interests of transparency, I must disclose that she gave close supervision for the duration of the procedure.
I suggested piercing the cake several times in order to let the juice soak into the cake but this was swiftly and sternly vetoed by my mum. I attempted to stand my ground on this and a small argument ensued but in the end, I bowed to her superior knowledge and duly backed down. ( I think I will try it next time).
Ingredients
I thought I would share my first lemon drizzle cake attempt with you.
Now, before I start, I must confess that, despite being in my 30's, I was actually supervised throughout by my mum!
I suggested piercing the cake several times in order to let the juice soak into the cake but this was swiftly and sternly vetoed by my mum. I attempted to stand my ground on this and a small argument ensued but in the end, I bowed to her superior knowledge and duly backed down. ( I think I will try it next time).
Ingredients
- 4oz of margarine
- 6oz of sugar
- 2 large eggs
- 6oz of self raising flour
- 1 teaspoon of baking powder
- 3 tablespoons of milk
- The zest of 1 lemon
- Juice of two lemons plus sugar
- Heat the oven to 160℃ (320℉)
- Cream the margarine and sugar together.
- Add the eggs, flour, milk, zest of lemon and baking powder. Mix together until smooth.
- Pour the mix into a baking tin lined with greaseproof paper/baking parchment.
- Bake for 30 mins
- Mix the lemon juice with enough sugar to create a sweet, lemony sludge.
- Pour over the cake whilst it is still in the tin.
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