This is more of a Lemon Syrup cake than a drizzle as I wanted more of the rich lemonyness (new word) to go into the cake than sit like icing on top of it.
I also went the extra mile and used one of my 'posh bundt style' baking tins - not normally a fan of silicone bakewear but it made getting it out of the tin so much easier
Ingredients
- 225g Unsalted Butter softened
- 225g Caster Sugar
- 3 mediun free-range eggs
- 150ml Milk
- 225g Self-Raising Flour
- 1 1/2 tsps Baking Powder
- 2 large Lemons
- 100g Golden Granulated Sugar
Method
Method
Serves: 14-16
- Preheat oven to 170C Fan oven/ 190C/ Gas Mark 5, and butter/line a square baking tin approx 20x20cm however I used the one above
- Cream butter and caster sugar together in a large mixing bowl, until pale and fluffy. Then beat in the eggs one at a time. Add the milk gradually.
- Sieve the flour and baking powder into the bowl then fold into the rest of the mixture until mixed completely. Zest both lemons into the bowl and mix together.
- Scrape all the mixture into the prepared cake tin and bake for 25-30mins. When cake is golden and shrinking slightly from the sides, or a skewer comes out clean, run a knife around the edge and prick the cake with skewer at about 2cm intervals.
- Combine juice of 2 lemons with the golden granulated sugar and stir to evenly distribute, then spoon all over the top of the cake.
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