The Classic bake that tingles the taste buds, the lemon zing is always a favourite for afternoon tea, or coffee break cake.
Lemon Drizzle Cake
10
50
MINS
MINS
Metric
Imperial
INGREDIENTS
| 90g | Trex |
| 175g | Self raising flour |
| 1 tsp | Baking powder |
| 175g | Golden caster sugar |
| 2 | Large eggs |
| 6 tbsp | Milk |
| Zest of 1 lemon |
FOR THE ICING
| Juice of 1 lemon | |
| 100g | Golden caster sugar |
Method
Preheat the oven to 180c/ 350F/ Gas Mark.
Grease a cake tin ready.
Whisk the eggs, flour, caster sugar, Trex, baking powder and lemon zest in a bowl until smooth.
Add the mixture to the grease proofed tin and bake for 40 minutes, or until golden brown.
For the icing, mix the sugar and lemon juice together before pouring over the warm cake.
Leave to cool before removing from the cake tin and serving.
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