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Saturday, April 14, 2012

Lemon Drizzle Cake

Not a great pic. but a great taste. The recipe is from "Best-Kept Secrets of the Women's Institute - Cakes and Biscuits" and everyone at the office loved it. I adapted it slightly, but ever so slightly.

Lemon Loaf Cake

6 ozs. butter, softened
6 ozs. superfine sugar (caster sugar)
2 eggs
4 Tbs. milk
6 ozs. self-raising flour, sifted
grated zest of one lemon
Optional for drizzle: juice of one lemon and 1 Tbs. sieved confectioners' sugar, combined.


Cut good baking parchment to size of base of 9x5 loaf tin.Place on base of tin and grease, with a little bit of flour. Spray sides of tin with Bakers' Joy.

Cream the butter and sugar until light in color and fluffy. Gradually beat in eggs and milk.

Fold flour into the mixture, together with the grated lemon zest.

Spoon mixture into loaf tin.

Bake at 350 degrees Fahrenheit on middle shelf of oven, placing tin on cookie sheet to aid in spreading heat. Bake for 50 minutes until cake is pale golden brown and firm to touch.

Optional for drizzle: Pour drizzle mix over cake immediately after removing from oven. Allow glaze to set before removing cake from pan.

Set on wire rack to cool completely.