November 2012 recipe - Lemon Drizzle Cake

Ingredients
6oz self raising flour (sifted)
6oz caster sugar
6oz butter
3 medium eggs
1 large unwaxed lemon
teaspoon of caster sugar (separate to the other sugar needed)
teaspoon of icing sugar to decorate
First, pre-heat the oven to 190C/375F/Gas Mark 5 and then grease and line your baking tray. You can use a rectangular tray that is approximately 20cm x 25cm but this would work just as well with a round tin too.
Put the butter into a mixing bowl and beat until completely softened then add the sugar and cream together until the mixture goes pale in colour.
In a separate bowl, beat the eggs and add them slowly to the butter and sugar mixture. Just do it a little at a time or else the mixture can split. (If it does split, then adding a little of the flour should fix it.)
Add the sifted flour to the mixture and mix together well until smooth but don’t over stir.
Then, take your lemon and zest straight into the bowl. Once zested, cut the lemon in half. Juice one half and stir into the cake mixture. Then juice the other half, add the teaspoon of caster sugar and keep it to one side for now (you’ll need this bit later to make your drizzle.)
Take the cake mixture and put it into the prepared tin, making sure to smooth out the mixture. Then pop it in the oven for about 20-25 minutes until it is golden brown. The best test to make sure that it is cooked right through is to stick a knife in and if it comes out clean, it is cooked, if it comes out with mixture on then it needs a little longer. This tip was passed down to me from my Dad (which I think was passed down to him from his Aunt) and of course the old tricks really are the best!
Once the cake comes out of the oven, whilst it is still hot, prick all over with a skewer then using a spoon spread over your drizzle mixture from earlier and  then leave it to cool completely. Then, once cool I like to sprinkle over a little icing sugar with a sieve to make it look pretty.

Lemon Drizzle Cake - Barnes' favourite cake

Ingredients


6oz self raising flour (sifted)
6oz caster sugar
6oz butter
3 medium eggs
1 large unwaxed lemon
teaspoon of caster sugar (separate to the other sugar needed)
teaspoon of icing sugar to decorate


First, pre-heat the oven to 190C/375F/Gas Mark 5 and then grease and line your baking tray. You can use a rectangular tray that is approximately 20cm x 25cm but this would work just as well with a round tin too.  
Put the butter into a mixing bowl and beat until completely softened then add the sugar and cream together until the mixture goes pale in colour.
In a separate bowl, beat the eggs and add them slowly to the butter and sugar mixture. Just do it a little at a time or else the mixture can split. (If it does split, then adding a little of the flour should fix it.)
Add the sifted flour to the mixture and mix together well until smooth but don’t over stir.


Then, take your lemon and zest straight into the bowl. Once zested, cut the lemon in half. Juice one half and stir into the cake mixture. Then juice the other half, add the teaspoon of caster sugar and keep it to one side for now (you’ll need this bit later to make your drizzle.)
Take the cake mixture and put it into the prepared tin, making sure to smooth out the mixture. Then pop it in the oven for about 20-25 minutes until it is golden brown. The best test to make sure that it is cooked right through is to stick a knife in and if it comes out clean, it is cooked, if it comes out with mixture on then it needs a little longer. 

Once the cake comes out of the oven, whilst it is still hot, prick all over with a skewer then using a spoon spread over your drizzle mixture from earlier and  then leave it to cool completely. 

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