‘Coombe Mill’ Lemon Drizzle Cake
Jo's Kitchen
Jo's Kitchen
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Ingredients

  • 10 mins Cook time
  • 50 mins Total time
  • 1 hour This is a simple and easy to make traditional lemon drizzle cake, made even better with farm fresh eggs! Author: Jo Brigdale Recipe type: Cakes and Bakes Cuisine: English Serves: 10 Ingredients For the cake
  • 225 g unsalted butter, softened 225g caster sugar 4 farm fresh free range eggs 225g self raising flour Zest of two unwaxed lemons Juice of one lemon For the drizzle Juice of one lemon 75g caster sugar Instructions Preheat oven to 180 degrees C and line your loaf tin In a stand mixer or large bowl with an electric handheld whisk, cream together the butter and the sugar until pale and fluffy. Next add in the eggs and whisk vigorously until pale and fluffy again. Gently fold in the flour, the lemon zest and juice until combined and put the mixture into the lined loaf tin. Bake in the preheated oven for 45-50 minutes until golden brown on top and a knife inserted comes out clear. Make the drizzle by combining the juice and sugar together. While the cake is still hot, make little holes across the top using the tip of a sharp knife and then using a spoon carefully put the drizzle into the holes and completely soak the cake. Allow to cool completely. Once cooled, remove from the tin and serve cut into generous slices. Notes My cake started to brown too much halfway through so I put some tin foil on the top so it would carry on cooking but not brown much more 3.5.3226

Instructions

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