Lemon Drizzle Cake

This is not a Polish recipe but my nephew loves cakes with lemons and after trying many versions this is the one I baked for him especially when he came to visit recently.  I will be sticking with this recipe from now on.

Ingredients – Cake

  • 175g butter or block margarine
  • 175g caster sugar
  • 3 eggs
  • Zest of 2 lemons
  • Juice of 1 lemon
  • 160g self-raising  flour

Ingredients – Drizzle

  • Juice of 1 lemon
  • 110g caster sugar

Method

  • Grease and line a large (2lb) loaf tin – or use a ready bought liner.
  • Pre-heat the oven to GM 4 – 180oC
  • Cream the butter and sugar till soft and fluffy
  • Add the lemon zest and mix again.
  • Add the eggs, 1 by 1, and mix well.
  • Add the juice of 1 lemon and mix well.
  • Fold in the flour with a metal spoon.
  • Put the mixture into the loaf tin and gently level the top.
  • Bake for around 50 – 60 minutes – check after 40 minutes and cover the top with greaseproof paper if needed to prevent the top burning.
  • Leave to cool slightly in the tin and then remove and place on a cake rack and allow to cool a little more.
  • Prepare the drizzle by mixing the sugar and lemon juice until it dissolves.
  • Remove the greaseproof paper or liner and place the cake onto a plate (a long rectangular one with a lip around the side is the best ) so that the base is flat and excess drizzle does not run off.
  • Prick the top of the cake with a skewer
  • Gently spoon all the drizzle over the top of the cake

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Published by

jadwiga49hjk

I love cooking and baking. I love trying out new recipes and currently am trying out many old favourites from my Polish cookbooks and family recipes. I am trying out many variations, often to make them easier but still delicious. I collect glass cake stands and china tableware, mainly tea plates, jugs and serving dishes, many of which I use on a daily basis. They are an eclectic mixture from the 20th & 21st century.

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