How to Cook Delicious Mum’s Lemon Drizzle Cake

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Mum’s Lemon Drizzle Cake.

Mum’s Lemon Drizzle Cake You create roasting fry Mum’s Lemon Drizzle Cake employing 7 process furthermore 13 also. Here you go score.

procedure of Mum’s Lemon Drizzle Cake

  1. It's 100 g of Butter.
  2. It's 150 g of Caster Sugar.
  3. You need 1 of Lemon.
  4. It's 2 of Eggs.
  5. It's 150 g of Self Raising Flour.
  6. You need 2.5 of tea spoons Milk.
  7. You need 85 g of Icing Sugar.

Mum’s Lemon Drizzle Cake instructions

  1. Turn the oven on to warm to 180-200 degrees Celsius..
  2. Mix the butter and caster sugar in a bowl..
  3. Grate the skin of the lemon to create a zest..
  4. Beat the zest of the lemon into the eggs..
  5. Add this in to the butter and caster sugar mix. (It will look like a sloppy mess!) Ideally use an electric whisk to get some air into the mixture which will help the cake to raise in the oven..
  6. Gradually add the flour and milk to the mixture (I tend to add the flour 50g at a time and then fold with a wooden spoon in between).
  7. Thoroughly grease a tin, a loaf tin is a good size for this mixture..
  8. Pour the mixture in to the greased tin and put in the middle of the oven for 35-40 minutes..
  9. With about 10 minutes of baking time left, cut the lemon in half and squeeze to get all of the juice..
  10. Add the icing sugar to a jug before adding the lemon juice and mixing with a fork..
  11. When the baking time is up, remove the cake from the oven and keep in the tin. Use a knife to prick all over the top of the cake..
  12. Pour the lemon juice and icing sugar mix over the top of the cake. (This may need a stir again before pouring as it will set quite quickly).
  13. Leave for at least 15/20 minutes to allow the icing sugar to set before serving the cake. (The cake can be served with clotted cream for an extra treat!).