Beryl Tate E-mail: beryl@tatewise.co.uk
LEMON DRIZZLE CAKE

Use a rectangular 36 cm (14") x 14 cm (6") x 2.5 cm (1") loose bottom baking tin or similar.

INGREDIENTS :-

170 g (6 oz) granulated/castor sugar

rind of one lemon

110 g (4 oz) soft margarine

170 g (6 oz) self raising flour

1 teaspoon baking powder

2 large eggs

6 tablespoons milk

Topping :-

3 tablespoons lemon juice

140 g (5 oz) granulated/castor sugar

METHOD :-

In a large mixing bowl, mix together the sugar and lemon rind until the colour of lemons. (I use my fingers.)

Beat the soft margarine into the sugar mixture.

Add the remaining ingredients and beat until smooth and soft, and drops off a spoon.

Fill the baking tin and smooth the top.

Bake at Gas Mark 4 / 350F / 180C (160C for fan oven) for 30 - 40 minutes.

Topping :-

Mix the lemon juice and sugar together thoroughly and pour over the hot cake.

Leave to cool before cutting and serving.