Lemon drizzle cake
Unknown Author
Everyone loves lemon drizzle cake (and home-baked always tastes so much better) so why not whip up this light and tangy loaf? It is quick and easy.
Preparation time
30 minutes
Classic lemon drizzle cake
Classic lemon drizzle cake
Ingredients
Cake
- 175g (6 oz) self-raising flour
- 1 teaspoon baking powder
- 175g (6 oz) Stork packet
- 175g (6 oz) caster sugar
- 3 medium eggs
- 2 tablespoons milk
- Finely grated rind of 2 lemons
Lemon syrup
- Juice of 2 lemons, strained
- 115g (4 oz) 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 1 kg (2 lb) loaf tin.
- Bake in a preheated oven at 180°C, 350°F, Gas 4 for 1 hour or until cooked.
- Turn out on to a wire tray.
- Put the lemon juice and sugar in a saucepan and heat gently until the sugar has dissolved.
- While cake is warm, drizzle the syrup over so that it soaks into the cake.
- Slice and serve warm.
Recipe provided by Stork. For further baking tips and recipe ideas please visit www.bakewithstork.co.uk
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