Lemon Drizzle Cake

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225g/8oz unsalted butter
225g/8oz castor sugar
4 eggs room temperature
225g/8oz flour
Zest of 2 lemons
1tsp lemon extract

For the icing

110g/4oz icing sugar
110g/4oz castor sugar
Juice of 2 lemons

Preheat oven 160/140 fan oven.
Using a 2lb loaf tin, butter and line using greaseproof paper leaving a good overhang at each end to easily pull the cake out.

Cream the butter and sugar in a mixing bowl then add the eggs in one at a time. Add a little flour if the mixture splits.
Add the flour in small amounts and fold in.
Add the zest and the lemon extract. If the mixture is a little stiff, add 1tbsp of milk.
Bake for 30 mins in a preheated oven at 160/140 fan.

In a bowl sieve the castor and icing sugar together and add the lemon juice. Mix till well incorporated.
Poke holes in the cake with a skewer and pour the mixture on top. Its best to keep the cake in the tin for this as the icing mix will run down the sides and give it a nice effect. Once it’s set, lift the cake out and cut down.


Submitted by Claire M Robertson

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