Celebratory Lemon Drizzle
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Difficulty:
easy
Difficulty
Preparation:
1 hr 30 min.
Preparation
Ingredients
for
1
- For the cake
- 1 ¼ cups self-rising flour (sifted)
- 1 tsp Baking powder
- ¾ cup superfine caster sugar
- ¾ cup butter (softened)
- 3 eggs
- 1 unwaxed lemon (finely grated zest and juice)
- For the lemon syrup
- 1 ½ cups powdered sugar
- ¼ cup lemon juice
- lemon zest (finely grated)
- For the icing
- 1 cup powdered sugar
- 1 Tbsp lemon juice
Preparation steps
1.
For the cake: heat the oven to 180°C (160° fan) 350°F gas 4. Grease a 20cm|8" round deep cake tin.
2.
Put all the ingredients into a mixing bowl and beat or whisk together until combined.
3.
Spoon into the tin and bake for 50-60 minutes until golden and springy to the touch.
4.
For the lemon drizzle: gently heat the sugar and lemon juice in a small pan, stirring until a clear syrup is formed - about 3 minutes. Do not boil.
5.
Prick the warm cake all over with a fork, then gently pour the syrup over it, until it has been completely absorbed. Sprinkle with lemon zest.
6.
Leave until cool, then carefully remove the cake from the tin and place on a serving plate.
7.
For the icing: sift the icing sugar into a bowl and beat in the lemon juice until smooth. Spoon over the top of the cake, allowing it to run down the sides and leave to set.
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