Lemony Lemon Drizzle Cake
There's Lemon Drizzle Cake, then there's Titli's unmistakeably LEMON Drizzle Cake!
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| Ingredients
For the drizzle
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Instructions
- Boil the lemon in a pan of water for 20 minutes. Drain and allow to cool slightly.
- Cut the lemon in half, remove any pips and place the lemon halves in a food processor. Process for 20 seconds.
- Add the butter, sugar and flour into the processor and process until smooth.
- Add the eggs and baking powder and process until smooth.
- Grease and line a 20 cm (8") cake tin. Pour in the cake batter and bake at 160°C/320°F fan oven, 180°/360°F normal oven for 50 minutes.
- Check the cake is cooked by inserting a skewer into the cake. If it comes out clean, it's cooked! Leave for 10 minutes before removing from the cake tin.
- Prepare the drizzle; the sugar will not all dissolve in the lemon juice.
- Remove the cake from the tin. While it is still warm poke some holes in the top of the cake with a skewer. Drizzle on the drizzle mix! Now leave to cool.
