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Lemon Drizzle Cake
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Lemon Drizzle Cake

This vibrant cake is light and moist, with the addition of the lemon drizzle gives the cake a zesty and lemony flavor. Delicious serve as a dessert with yoghurt or ice-cream. This also makes a beautiful homemade gift – watch our video as we show you our tip to wrapping it with brown baking paper.

Makes 1 loaf
Prep Time 15 minutes
Cook Time 45-50 minutes
Intermediate

Ingredients

1 lemon
½ cup whole milk
125 g butter, softened
1 cup caster sugar
2 eggs, (no 7)
1 ¼ cup flour
1 tsp baking powder
¼ tsp baking soda
Glaze
1 Tbsp lemon juice
2 Tbsp caster sugar

NUTRITION INFORMATION: Average Quantity per Serving

Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
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INGREDIENTS

Made with

Method

Step 1
Preheat oven to 170°C fan assisted. Grease and line the base of a 11cm x 21cm x 7cm (7 cup capacity) loaf tin.
Step 2
Zest and squeeze the juice of the lemon. Set aside.
Step 3
Gently warm the milk and add 1 Tbsp of the lemon juice. ( the remaining juice will be used in the glaze). Leave to cool and thicken for 10 minutes.
Step 4
Beat the butter and sugar until light and fluffy. Gradually beat in the eggs one at a time.
Step 5
Sift the flour, baking powder and baking soda together. Fold half into the creamed mixture with the lemon zest. Add the milk and lemon mixture and fold in with the remaining flour mix. Spoon into the prepared tin.
Step 6
Bake for 45-50 minutes, or until a skewer inserted into the middle of the cake comes out clean. Leave the cake in the tin for 5 minutes before pouring over the glaze. Allow to stand a further 10 minutes before turning out onto a cake rack to cool.

Tips

This also makes a delicious dessert - serve with raspberries and spoonful of lemon curd and a dollop of whipped cream, Greek yoghurt or a scoop of ice-cream.
Cool cake completely - wrap in cling film and place in a container or sealable plastic bag before freezing. Thaw before consuming. Will keep frozen for up to 1 month.
What do I need?
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1 lemon
½ cup whole milk
125 g butter, softened
1 cup caster sugar
2 eggs, (no 7)
1 ¼ cup flour
1 tsp baking powder
¼ tsp baking soda
Glaze
1 Tbsp lemon juice
2 Tbsp caster sugar
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