Lemon Drizzle Cake
Recipe: #28964
January 31, 2018
Categories: Desserts, Cakes, Snacks, Lemon, Baby Shower Game/Sports Day, Mothers Day, Picnic, Potluck, Flour, Butter/Margarine, more
"From a recipe book the DH gave me for my birthday and request to make it which I have since done and he has let me know it is a keeper for smokos."
Ingredients
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- FOR SYRUP
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Nutritional
- Serving Size: 1 (76.2 g)
- Calories 265.1
- Total Fat - 11.9 g
- Saturated Fat - 7.1 g
- Cholesterol - 62.9 mg
- Sodium - 126.9 mg
- Total Carbohydrate - 38.4 g
- Dietary Fiber - 1.8 g
- Sugars - 26.4 g
- Protein - 3.4 g
- Calcium - 16.9 mg
- Iron - 0.7 mg
- Vitamin C - 2.2 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 180C.
Step 2
Grease a 20cm/8 inch square cake tin and line with baking paper
Step 3
Place the eggs, caster sugar and butter in a mixing bowl and beat hard until smooth and fluffy.
Step 4
Stir in the lemon rind, then fold in the flour lightly and evenly and then stir in the milk, mixing evenly, then spoon into the prepared tin, smoothing level.
Step 5
Bake in the preheated oven for 40-45 minutes, or until golden brown and firm to the touch.
Step 6
Remove from the oven and stand the tin on a wire rack.
Step 7
To make the syrup place the icing sugar and lemon juice in a small saucepan and heat gently, stirring until sugar dissolves, DO NOT BOIL.
Step 8
Prick the warm cake all over with a skewer, and spoon the hot syrup evenly over the top, allowing is to be absorbed.
Step 9
Leave to cool completely in the tin, then turn out the cake and cut into 12 pieces and dust with a little icing sugar before serving (I dusted the whole cake then cut into 12 bars).
Tips
No special items needed.