Tag Archive | Lemon Cake

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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Lemon Cake

Lemon Cake

Just made this cake, really nice, easy to make Lemon Cake, enjoyed with a cup of coffee  on the deck this afternoon. I used a 9 inch round tin with a funnel.

  • 250 g margarine
  • 1 tbsp finely grated lemon zest
  • 250 g caster sugar
  •  4 eggs
  • 275 g self-rasing flour
  • 1 tsp baking powder
  • 100 ml buttermilk
  • juice of 1 lemon

Icing

  • 300 g icing sugar
  • juice of 1 lemon
  1. Heat oven to 180 c(Gas Mark 4). Lightly grease tin
  2. Cream margarine, sugar and lemon zest
  3. Add eggs one at a time. Add a tbsp of flour between each addition of egg
  4. Sieve flour and baking powder into batter, fold in with metal spoon
  5. Add in buttermilk and lemon juice, fold in gently.
  6. Spoon into tin and bake for 50 minutes.
  7. Let cake cool then remove from tin.
  8. To make icing, sift icing sugar into bowel add enough lemon juice to give a thick spreadable consistency. Spread over cooled cake.

 

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