How To Bake A Lemon Drizzle Cake πŸ˜β€οΈπŸ’Ž by Chelsea Watson - Musely
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How To Bake A Lemon Drizzle Cake πŸ˜β€οΈπŸ’Ž

posted in Food & Drink > Recipes
02/16/2015
  • Ingredients
    225g unsalted butter, softened
    225g caster sugar
    4 eggs
    finely grated zest 1 lemon
    225g self-raising flour
    πŸ’ŽπŸ’œπŸ’Ž
    For the drizzle topping
    juice 1Β½ lemons
    85g caster sugar
    πŸ’šπŸ’ŽπŸ’š

  • Method
    1). Heat oven to 180C/fan 160C/gas 4. Beat together 225g softened unsalted butter and 225g caster sugar until pale and creamy, then add 4 eggs, one at a time, slowly mixing through. Sift in 225g flour, then add the finely grated zest of 1 lemon and mix until well combined. Line a loaf tin (8 x 21cm) with greaseproof paper, then spoon in the mixture and level the top with a spoon. πŸ’Ž

  • 2). Bake for 45-50 mins until a thin skewer inserted into the centre of the cake comes out clean. While the cake is cooling in its tin, mix together the juice of 1 1/2 lemons and 85g caster sugar to make the drizzle. Prick the warm cake all over with a skewer or fork, then pour over the drizzle – the juice will sink in and the sugar will form a lovely, crisp topping. Leave in the tin until completely cool, then remove and serve. Will keep in an airtight container for 3-4 days, or freeze for up to 1 month. πŸ’›

  • I Hope you enjoy this recipe , please give a big thumbs up and comment down below any more tips you would like me to give β€οΈπŸ’Žβ€οΈ

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