Thursday, 12 March 2009

Lemon Drizzle Cake

(by the time I took this pic - most of the cake had disappeared!)


110g SR Flour (or plain flour +2 tsps baking pdr.)
55g Cornflour
225g Caster or any sugar to choice
55g Ground Almonds
225g softened Butter
1 Lemon - zest (use juice for icing)
6 eggs (room temp. pref.)

1 large loaf tin - greased and lined.
OVEN: 180-190 C.

Sift the dry ingredients together. (Add the sugar - you dont really need to sift the sugar)
Add the Ground Almonds and stir together.

In a separate bowl, whisk the butter, lemon zest & eggs together - gently - so they are just combined, then add this to the flour and using your elec. handbeater - just combine all the ingredients without overbeating.

Pour into your prepared caketin and bake for approx. 1 hr (test with a skewer - it should come out clean and not with sticky bits on the end).

Leave in the tin to cool for a few minutes, then pour the icing over:
In a small bowl: Approx 6 ozs. Icing Sugar and approx. 2 tbls. Lemon Juice
beat these ingredients together with a fork -

You'll have to judge the consistency of this - it should pour fairly easily but not be too thin.

Pour over the cake and leave to cool completely.

This is quite an extravangant cake - lots of butter and eggs - but it should keep well in an airtight tin for .................. probably not that long as it tastes really yum!
You can also use this recipe for individual cupcakes in paper cases - - - adding some seasonal decorations.

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