It's Lemon Drizzle time
Welcome back to cake break Sundays! We hope you've had a good week.
A fantastic 22 videos were sent in for our con spirito concerts for care homes - thank you all!! And a very big thank you to Adrian and Fernando who are busy editing our first concert.
Lemon Drizzle Cake
2 large eggs
175g granulated sugar
150g soft butter
Grated zest of 1 lemon
175g sifted self-raising flour
For the lemon syrup:
150g icing sugar
50ml fresh lemon juice (about 1 ½ lemons)
Pre-heat oven to 180°C. Line bottom of well-oiled bread-loaf tin with baking parchment.
Put eggs and sugar in the bowl of a food processor and process for 2 minutes. Take off lid and drop in spoonfuls of soft butter and the lemon zest. Pulse gently till the butter is mixed in – it should resemble mayonnaise!
Add flour and milk and pulse a minimum amount till mixed – do not over beat or the cake will be tough.
Put in tin and bake for 45 minutes till golden brown on top and firm to touch. Stand on a cooling rack for around 30 minutes, then carefully turn out onto a plate.
To make the syrup, gently heat icing sugar and lemon juice in a small saucepan, stirring till you have a clear syrup, about 3 minutes. Do not let it more than just begin to boil. Prick the cake all over with a fork or skewer and pour the syrup over it, trying to encourage down the holes! Leave to cool, but this is hard to do when it smells so good and it can also be enjoyed very slightly still warm.