Made this lemon cake for my birthday party, but no one ate it because people brought cheesecake and amazing penguin muffins. I tucked into this yesterday whilst I was cleaning up from my dinner party and boy it surprised me. I thought I’d overbaked it, but it was fresh and zingy. I followed this recipe to the letter but used a round tin instead of a loaf tin. I did however use 1 lemon and the rest was lemon juice from a bottle (for shame). It still tasted great though!

1) cream together 225g caster sugar and 225g butter til fluffy.

2) break in an egg at a time (4 in total) and whisk in. 

3) grate in the zest of a lemon and squeeze in 1/2 of the juice.

4) fold in 225g self raising flour.

5) pour into a lined cake tin and bake for 35-40 mins at 180 degrees C. 

6) for the drizzle mix caster sugar and lemon juice. Prick small holes over the cake and pour over once cooked.

Mine didn’t really have that nice drizzle crust so I’ll have to practice that again. Still tasted fabulous though. The boyfriends parents are getting a slab of it this evening. 👍

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