Lemon Cake
A delicious and refreshing lemon drizzle cake.
Ingredients
For the Sponge
| 4 | Medium Eggs |
| 225g | Butter |
| 275g | Self Raising Flour |
| 225g | Caster Sugar |
| 1tsp | Baking Powder |
| 2tbsp | Milk |
| 1 | Lemon, Zest and Juice |
| 1tbsp | Lemon Curd |
For the Drizzle
| 200g | Icing Sugar |
| 3-4tbsp | Lemon Juice |
Method
- Combine the ingredients in a large bowl and beat until thoroughly blended.
- Spoon the mixture in to a greased 7 x 11 inch tin and bake at 180ºC (fan 160ºC / Gas mark 4) for 25 minutes or until the cake has risen and the top springs back when lightly pressed.
- Sift the icing sugar into a bowl and gradually add the lemon juice until the icing becomes thick and glossy. Spread or drizzle on top of the cooled cake.
