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  • finc
    • #2
    • 6th Mar 07, 9:56 AM
    Lemon Drizzle Cake
    • #2
    • 6th Mar 07, 9:56 AM
    I use the following recipe for a 2lb tin but you could maybe half the recipe.


    175g softened butter
    175g caster sugar
    grated zest of 2 lemons
    3 large eggs
    225g SR flour


    100ml lemon juice
    100g caster sugar

    Preheat oven to 180C and line the tin.

    Beat together the butter, sugar and lemon zest until light and fluffy. Add the eggs one at a time and beat well after adding each one then fold in flour.

    Pour mix into the tin and bake for 45 mins.

    While the cake is in the oven add the lemon juice to the sugar to make the drizzle. Leave in a warm place and stir occasionally.

    When the cake is ready leave it in the tin and pierce with a skewer and drizzle the lemon mix over the cake. Leave the cake to cool and absorb the lemon in the tin.

    This is gorgeous and stays really moist for days....if it lasts that long
    • beachbeth
    • By beachbeth 6th Mar 07, 10:32 AM
    • 3,690 Posts
    • 7,792 Thanks
    • #3
    • 6th Mar 07, 10:32 AM
    Lemon Syrup Loaf
    • #3
    • 6th Mar 07, 10:32 AM
    This is a Gary Rhodes Recipe:

    175g/ 6oz unsalted butter
    175g/ 6oz caster sugar
    3 eggs
    225g/ 8oz self raising flour
    finely grated zest of 1 lemon
    2 tablespoons milk
    6 tablespoons lemon juice
    3 tablespoons golden syrup

    Line and grease a 2 lb loaf tin with greaseproof paper and butter.

    Heat oven to 180C/Gas 4.

    Cream butter and sugar together until light and fluffy. Beat the eggs a little and then whisk into the butter and sugar. Sift the flour and fold in with the lemon zest. Fold in the milk and then half the lemon juice.

    Spoon into the loaf tin and smooth level. Bake for 45-50 minutes until firm to the touch.

    Warm the remaining lemon juice and golden syrup. Take out the cake from the oven and put several holes in the top with a skewer. Pour the lemon and golden syrup over the cake so that it gets absorbed.

    Let the cake cool and then remove from the tin. Sprinkle with icing sugar for a sweet dusted topping.
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