Simple Lemon Drizzle Cake

When it comes to cake battles, lemon drizzle always puts up a good fight. It’s moreish, while still tricking your tummy into thinking it’s a light option, and there’s nothing like some citrus bite with your afternoon tea.

Flora have shared this simple recipe with us just as they launch their Family Fun Guide – a place for parents to go to when they need inspiration for fun things to do with their children. There’s art and craft ideas, and baking suggestions. It’s never to early to remind young ones that as they grow more competent, a treat for mammy or daddy goes a long way, eh?

See flora.com for more details.

Ingredients

Cake
175 g (6oz) self-raising flour
1 level tsp baking powder
175 g (6oz) Flora Cuisine or Buttery
175 g (6oz) caster sugar
3 Medium eggs
2 tbsp semi-skimmed milk
finely grated rind of 2 lemons

Lemon syrup
Juice of 2 lemons, strained
115 g (4oz) caster sugar

Butter
175 g (6oz) caster sugar
3 Medium eggs
2 tbsp semi-skimmed milk
finely grated rind of 2 lemons

-Lemon syrup-

Juice of 2 lemons, strained

115 g (4oz) caster sugar

Method:

Sift the flour and baking powder (use – tsp only baking powder if using Buttery) into a large mixing bowl, add the remaining cake ingredients and beat with a wooden spoon until smooth.

Spoon the mixture into a greased and base lined 1kg (2lb) loaf tin.

Bake in a preheated oven at 180?C, 160?C fan, gas mark 4 for 1 hour or until cooked.

Turn out onto a wire tray.

Put the lemon juice and sugar in a saucepan and heat gently until the sugar has dissolved.

Whilst cake is warm, drizzle the syrup over so that it soaks into the cake.