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Monday, 3 June 2013

| food | lemon drizzle cake

So,

Very similar to my super simple sponge cake, the lemon drizzle cake has that extra added twist - the crunchy topping. 


Ingredients:
250g/6oz self raising flour
250g/6oz caster sugar
250g/6oz softened butter
3 eggs
vanilla essence
an oven, preheated to 180C/350F/Gas Mark 4
Cake tin. Pick a shape, then line it (butter and greaseproof paper)
Lemon juice
85g/2oz caster sugar for the icing

Now what?
As with my super simple sponge, just mix it all together. Blend it and whisk. Cream the butter and sugar, throw in the eggs one at a time (shell-less) before folding in the flour. If needs be, add some milk into the mixture to ensure it has that desire consistency. Now just whack it into the tin. 


Bake for 26 minutes, and check its cooked. Once removed from the oven, allow to cool slightly before (as shown by my apprentice chef - my dad) prick the top of the cake with a fork or skewer. He got carried away but that doesn't really matter.


Once the cake is prepared, you need to mix 4 tablespoons of lemon juice with 85g of caster sugar. 


This mixture should then be spooned over the top of the cake, before allowing it to fully cool. Once this has happened you can remove it from the tin and eat at your leisure. 


Enjoy!
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