Lemon Drizzle Cake

I got this recipe from a Ladies Magazine….and it is so easy to make and so tasty….good to eat on the day when warm with some cream or ice cream….but even better flavor after a day or two. Freezes very well. I perfer this cake with no drizzle, found the drizzle made it a bit sticky.

LEMON DRIZZLE CAKE (OR JUST LEMON CAKE)

8 oz (200g) soft margarine

8oz (200g) caster sugar

8oz (200g) self raising flour

2oz (50g) ground almonds

4 large eggs

Grated rind and juice of one lemon.

For the drizzle

4 tbsps lemon juice

4 tbsps sugar

Method

  1. Grease and line an 8 inch tin
  2. Place all cake ingredients in a bowel and beat for 1 min or until well combined…said it was easy
  3. Pour into tin and bake for about 60-75 mins at 160c/375F/Gas mark 4-5
  4. For the Drizzle-Mix the sugar and lemon juice together and heat gently
  5. When cake comes out of oven pour hot mixture over cake and allow to soak in before turning cake out of tin
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About lakeavenuehouse

Welcome to Lake Avenue House, we provide bed and breakfast and self catering in the County Cavan's Lakelands.

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