Sharon´s friend Liz has sent her the recipe for a delicious lemon drizzle cake.
Liz writes: “I thought you might like my recipe for lemon drizzle cake which I´ve made a few times with 100 per cent success (at least we think so as there is never much left once we start to eat it!)”
Ingredients
8oz or 225g of unsalted butter.
8oz or 225g of caster sugar
four large eggs
8oz or 225g of self-raising flour
finely grated zest of one lemon
For the drizzle
Juice of one or two lemons
3oz of caster sugar.
Beat the butter and sugar together until light and fluffy and then add the eggs one at a time. Sift in the flour and add the lemon zest. Mix well and pour into a greaseproof lined loaf tin. Bake in the oven at 180/160C for 45 to 50 minutes.
When the cake has cooled but is still just warm combine the drizzle ingredients and pour over.
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