recipes
Lemon drizzle Cake
Serves:
Ingredients
For the cake
- 175g self-raising flour
- 1 level tsp baking powder
- 175g butter substitute (Flora Cuisine)
- 175g caster sugar
- 3 medium eggs
- 2 tbsp milk
- Finely grated rind of 2 lemons
For the lemon syrup
- Juice of 2 lemons, strained
- 115g caster sugar
Method
Sift the flour and baking powder into a large mixing bowl, add the remaining cake ingredients and beat with a wooden spoon until smooth. Spoon the mixture into a greased and base lined loaf tin. Bake in a preheated oven at 180°C, 160°C fan, gas mark 4 for 1 hour or until cooked. Turn out onto a wire tray. Put the lemon juice and sugar in a saucepan and heat gently until the sugar has dissolved. Whilst cake is warm, drizzle the syrup over so that it soaks into the cake
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