Lemon Drizzle Cake

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Lemon Drizzle Cake

Post  oujarcapiv on Sat Feb 26, 2011 12:43 am

100g Self Raising flour
100g soft margarine
100g caster sugar
2 eggs

Preheat oven Gas mark 4 (180degrees C)
Grease and line with baking parchment a loaf tin

Method: This is basically an ordinary sponge cake mixture so mix as you would say, a Victoria sponge mix,

1. Grate the rind from a lemon (or orange) on to a plate
2. Sieve the flour into a bowl, add sugar, marg, eggs and rind.
3. Using a wooden spoon beat the mixture until light and fluffy and well mixed.
4. Put the mixture into the lined and greased loaf tin.
5. Place the mixture in the oven for 25 - 30mins until golden brown and firm to the touch.
6. When the cake is cooked, loosen it from the sides using a pallet knife. Turn it out onto a cooling tray.


1. Cut the lemon in half and squeeze out the juice, put the juice in to a small mug and mix in a small amount of sugar say 1 - 2 tsp.
2. Pour the juice over the bottom of the cake a bit at a time allowing it to soak in slowly.

Eat at your leisure - yummy!! REMEMBER you can substitute oranges for lemons if you wish they are both as nice.
My 12 year old did this in cookery so have a go if they can do it so can you!!


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