Lemon Drizzle Cake
- Marianne Jacoby
- May 7, 2016
- 1 min read
Ingredients 175g unsalted butter 175g caster sugar Grated zest & juice of 2 lemons 120g Greek Style natural low fat yogurt 2 large eggs, beaten 175 self raising flour 3 tablespoons caster sugar 150g icing sugar, sifted 1⁄2 tablespoon water
Method 1 Pre-heat the oven to 180°C/Gas Mark 4.Grease and line around 15cm/6 ”loose bottom cake tin.
2 Cream together the butter and sugar in a bowl until light and fluffy.
3 Add the grated zest of lemons and yogurt then add the eggs.
4 Add the flour, mix well and spoon the mixture into the prepared tin, ensure a level surface.
5 Bake in the oven for 35 minutes or until golden brown or until a skewer comes out clean.
6 Transfer to a cooling wire.
7 In a small saucepan add the juice of the lemons with the remaining 3 tablespoons of sugar and allow to reduce on a high heat. Leave to cool slightly.
8 Using a skewer or cocktail stick prick the cake all over and then pour the lemon sugar syrup all over the top, allow it to soak in.
9 Leave to cool completely before icing.
10 Mix the icing sugar with the water until a runny paste consistency is achieved. Using a spoon drizzle the icing liberally backwards and forwards over the cake.
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