Friday, 6 February 2009

Lemon Drizzle Cake

For the cake:-
175g/6oz butter, softened
175g/6oz cater sugar
2 medium eggs, beaten
finely grated rind of 1 lemon
175g/6oz Sr flour
50g/2oz ground almonds
1.5 tsps baking powder
For the drizzle topping:-
4 tbsps lemon juice
150g/5oz icing sugar
1. Preheat oven to 160'C and line a 900g loaf tin.
2. Whisk together butter, caster sugar, eggs and lemon rind until creamy.
3. Stir in flour, almonds and baking powder.
4. Spoon into prepared tin and level top. Bake for approximately 45 minutes, until risen and firm.
5. Five minutes before cake is ready, in a saucepan mix together lemon juice and icing sugar and dissolve over a gentle heat.
6. When cake is cooked, prick the top and pour over the topping. Leave in tin until cold.

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