Recipe: Appetizing Lemon drizzle cake

Lemon drizzle cake.

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program of Lemon drizzle cake

1. Prepare of For the cake:.
2. Prepare 125 g of soft unsalted butter (a bit warmer than room temperature).
3. Prepare 175 g of caster sugar.
4. You need 2 of large eggs.
5. You need of Zest of 1 lemon (or two if you like a sharper taste).
6. You need 175 g of self raising flour.
7. It's Pinch of salt.
8. You need 4 tablespoon of whole milk.
9. You need of For the lemon syrup 🍋.
10. It's of Juice of 2 lemons.
11. Prepare 90 g of icing sugar.
12. It's of (optional) vanilla and elderflower.
13. You need of For the glaze.
14. You need of Juice of a lemon.
15. Prepare 150 g of icing sugar.

Lemon drizzle cake process

1. Preheat oven to 180 Deg, butter and line the tin with parchment paper.
2. Cream butter and sugar until it almost doubles in size. Add lemon zest and eggs, beat them until they're well mixed.
3. Fold in flour and salt, just enough until the flour combines with the rest. Add milk (not necessarily all 4 spoons) and mix well.
4. Pour batter in tin and put in the oven for 45-50 mins. (Skewer test).
5. For the syrup, put the lemon juice and icing sugar into a saucepan and heat gently until the sugar has dissolved. Add elderflower/vanilla and lemon zest to taste (more lemon zest/juice if you like a sharper lemon taste).
6. When the cake is baked, skewer it all over and evenly pour the warm lemon syrup and let it cool for at least an hour.
7. For the glaze, whisk together the icing sugar and lemon juice and pour over the cake.