Lemon Drizzle Cake
You could also drizzle this moist, fluffy cake with an icing made with icing sugar and lemon juice.
- 175g (6 oz) self raising flour
- 1 teaspoon baking powder
- 175g (6 oz) Stork tub
- 175g (6 oz) caster sugar
- 3 medium eggs
- 2 tablespoons milk
- Finely grated rind of 2 lemons
- For the lemon syrup
- Juice of 2 lemons, strained
- 115g (4 oz) caster sugar
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.
Whilst cake is warm, drizzle the syrup over so that it soaks into the cake.
Slice and serve warm.
Recipe courtesy of Stork