Lemon Drizzle Cake

Name: Lemon Drizzle Cake
Ingredients: 175 g Spreadable; 175 g caster sugar; 3 eggs (Lightly Beaten); 225 g self-raising flour; 2 ml milk; 1 lemon zest (Finely Grated); 6 tbsp lemon juice; 1 Small Sliced lemon; 50 g granulated sugar; 1 tbsp lemon juice; 1 Glass Cold water; 50 g icing sugar (Sieved)

Lemon Drizzle is one of the nation's favourite cakes. Recipe, courtesy of Jay's Insight

Instructions

Step 1

For the Cake: Preheat the oven to 180ºC/350ºF/Gas mark 4 & lightly grease a 2lb loaf pan.

Step 2

Cream together the spreadable and sugar until light and fluffy.

Step 3

Whisk in eggs a little at a time, adding a spoonful of the flour if the mixture threatens to curdle.

Step 4

Sift in remaining flour & fold in with a metal spoon.

Step 5

Fold in the Lactofree® dairy drink, lemon zest & half the lemon juice.

Step 6

Put mixture in the loaf pan, level the top & bake for 1 hour.

Step 7

For the Decoration: In a small pan dissolve sugar with 100ml water

Step 8

Add lemon slices & simmer for 10 minutes until the syrup starts to thicken

Step 9

Leave to cool then drain lemon slices on kitchen paper

Step 10

Just before the cake comes out of the oven, heat the remaining lemon juice & golden syrup

Step 11

Prick the warm cake all over with a skewer, drizzle over with lemon syrup & leave to cool in the pan

Step 12

Make a thin water icing with lemon juice, water & icing sugar, pipe over the cake & arrange lemon slices on top

Enjoy!

Ingredients

Spreadable	175 g
Caster sugar	175 g
Eggs (Lightly Beaten)	3
Self-raising flour	225 g
Milk	2 ml
Lemon zest (Finely Grated)	1
Lemon juice	6 tbsp

For Decoration

Small Sliced lemon	1
Granulated sugar	50 g
Lemon juice	1 tbsp
Cold water	1 Glass
Icing sugar (Sieved)	50 g

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