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Lemon drizzle Cake

Lemons are a fruit and are sour and bitter to taste. As lemon fruit juice is factory produced the need for a lemon is less. As a favourite cake lemon cake can be made more sweet with a sticky lemon topping.

Lemon Drizzle Cake

• 800g Self Raising Flour
• 700g Sugar
• 600g Butter
• 100g Caster Sugar
• 400ml Water
• 6 Large Eggs
• 8 Lemons

First of all spread a little butter around the edge of four cake tins. Then carefully insert four cake tin liners into the cake tins. Now before the cake begins the pith has to be grated from the lemons. Using an ordinary grater scrape all eight lemons free of any pith. This is easy and fresh lemons have to be used. Next cut each lemon in half and squeeze the juice using a squeezing instrument preferably one that collects the juice. Put the pith in a pan add the sugar and heat until the sugar dissolves. Add the water stir then boil for two minutes, turn the heat down and boil for twenty minutes and it will turn a shade darker. To make the cake melt the butter with the lemon juice add the sugar stir then the self raising flour and stir. Add the eggs mix thoroughly and put equal amounts in each cake tin using scales to weigh the mixture. Bake in a pre heated oven at 180° for twenty five minutes or until the tops of the cakes are golden. Pull from the oven and puncture each cake with a wooden skewer about twenty times. Now using judgement pour a quarter of the sugar water lemon pith mixture onto each cake while pushing it around with a spatchalor. The cake must remain in the tin and is now ready. To remove from the tin pull a table knife around the edge of each tin. Then drop the cakes directly onto a plate then pull off the liner. The cake can be turned over.

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