October 2014

233 326

RECIPES
Serves 8
DESSERT
LEMON DRIZZLE CAKE
Ingredients:
Cake:
• 100g softened butter
• 150g self-raising flour
• 1 tsp baking powder
• 150g golden caster sugar
• 2 large eggs
• 6 tbsp milk
• finely grated rind of a large,
unwaxed lemon
Icing:
• juice of a large lemon (use
an extra lemon if you like the
topping really zingy)
• 100g golden caster sugar
Directions
1. Preheat oven to 180 degrees
Celsius / gas mark 4. Line a
tin (approx. 20cm x 20cm) with
baking parchment, or use a loaf
tin.
2. Tip all the cake ingredients
into large mixing bowl and
beat for two to three minutes
until mixture drops easily off a
spoon. Spoon the mixture into
the tin and flatten it with the
back of a spoon.
3. Bake for 30 to 40 minutes until
it’s golden and a toothpick
comes out clean.
4. Beat together icing ingredients
and pour over the cake while
still hot.
5. For squares, cool in tin before
cutting; othewise, allow to cool
and turn out as a loaf.
Mary Lobb, British
“Lemon drizzle cake is a tea-time
classic that’s super-simple to make,
even at short notice. It also travels
well, so it’s great for picnics. The
topping is very tangy and has a
satisfying crunch, but you can also
experiment with frosting and glaze
toppings.”
If we publish your recipe in our magazine, you’ll
be adding a great cookbook to your bookshelf.
This month it’s Baked Delights , the perfect
cookbook for discovering the world of baking. Interesting
recipes range from an exciting sweet centrepiece to
“pie pops”, innovative cookies and homemade sweets.
Publisher: Parragon
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