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Lemon Drizzle Cake by Zarnak Sidhwa
Apr 15, 2014
Ingredients:
Butter (softened) 8 oz
Caster sugar 8 oz
Flour 10 oz
Baking powder 2 tsp
Eggs 4
Milk 4 tbsp
Finely grated lemon rind of 2 lemons
Crunchy Topping:
Granulated sugar 6 oz
Lemon juice of 2 lemons
Method:
Butter (softened) 8 oz
Caster sugar 8 oz
Flour 10 oz
Baking powder 2 tsp
Eggs 4
Milk 4 tbsp
Finely grated lemon rind of 2 lemons
Crunchy Topping:
Granulated sugar 6 oz
Lemon juice of 2 lemons
Method:
- Preheat the oven to 160°C. Beat all ingredients well for about 2 minutes until well blended.
- Turn the mixture into a greased and lined tin. Level the top gently with the back of the spatula
- Bake in the middle of the per-heated oven for about 35-40 minutes or until the cake springs back when pressed lightly with a finger.
- Allow the cake to cool in the tin for a few minutes then lift out of the tin still in the lining paper. Carefully remove the paper.
- To make the crunchy topping: Mix the lemon juice and granulated sugar in a small bowl to give a runny consistency.
- Spoon this mixture evenly over the tray bake whilst it is still just warm.
- Cut into about squares when cold.
Recipe of Lemon Drizzle Cake by Zarnak Sidhwa in Food Diaries on Masala TV
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