Everyone should know how to make a lemon drizzle cake! This cake is so versatile and can be used as an afternoon tea cake, a summer treat or served as a pudding with fresh custard.
Wot u need
225g self raising flour
225g castor sugar + 1 tbsp
225g margarine or butter
4 medium eggs
Some icing sugar
Wot u do
Cream the margarine and sugar in a mixer till light and fluffy. Add an egg at a time whilst continuing to mix. Stop mixer and sieve in flour. Restart and mix for a minute. Add juice and zest of two lemons.
Bake in a 21 cms round cake tin ensuring you have greaseproof paper on the base. Use a spring-loaded tin for ease. Cook in the middle shelf of an oven 180 degrees normal or 160 degrees fan for 50 mins. Check with a knife to see of cooked.
Before removing from tin, spear with skewer all over. Mix juice and zest of final lemon with tbsp castor sugar and pour all over cake. Allow to cool and remove. Mix up some water icing sugar and drizzle over cooled cake.
Serves: Loads – can be frozen too.
Top tip: I use small paper loaf tins as well – spray oil first makes 10. Cook for 25 mins.