Lemon Drizzle Cake

[Missredhead]

LG asked me for the recipe and I sent it to her but for anyone else that wants to try it......................

Lemon Drizzle Cake


4oz Butter or Margarine
6oz self raising flour
6oz caster sugar
2 eggs
4 tbsp milk
1 unwaxed lemon
3 tbsp icing sugar

Heat oven to 180C or gas mark 4
Grease cake tin and line it
Grate lemon
Place all ingredients into a bowl, including lemon rind and mix together until smooth.
Spoon into tin and bake for 1 hour until well risen and golden
Remove from oven and run a knife around the edge of the cake
Mix the juice of the lemon with 3 tbsp icing sugar
Pierce the top of the cake in several places and sprinkle the top with some granulated sugar then pour over the lemon mixture
Sprinkle over a little more granulated sugar and allow cake to stay in the tin until cold.
Then enjoy!

[Ladygardener]

I've just made this cake for the first time and the smell is delicious, I can't hardly wait until it cools to try some. ;D

[Missredhead]

It also freezes well too..
just cover in cling film then foil and pop it in the freezer.

[Barbara]

Can you send me some LG.

[JennyWrenn]

I dont have any lemons but could make it without and add something else

What do you think Missy

I called in the Coffee Shop earlier and I would have thought you could have taken a slice or two in with you

[Missredhead]

Without the lemons it would just be a sponge cake

[Jasmine]

What about orange drizzzle cake?

[Ladygardener]

Ladies it is delicious and so easy to make. ;D Thanks for the hint about freezing MRH, I will do that actually.
JW to make this cake you will need a lemon, the rind smells wonderful when you grate it into the bowl and the juice is used to make the drizzle.

[Missredhead]

Feb 6, 2010 20:04:15 GMT Jasmine said:

What about orange drizzzle cake?

I guess you could try this but I don't like anything orange flavoured, and maybe it would be a bit too sweet too.

[Auricula]

I've been metric for 30 odd years...and only have metric weights - I'll try to convert your recipe........but it won't be my fault if it sags in the middle ;D ;D

[JennyWrenn]

Am not sure like the idea of the lemon rind - I hate any kind of bits in my mouth - cant stand eating coconut for that reason and all that sugar too

But I will make the cake today and post a piccy - even if it sags or burns - I am a Baking Warrior Woman on the War Path

May put some vanilla essence or almond essence in it or even ground almonds

Have a new oven so not really au fait with its temperatures yet

[Missredhead]

The lemon rind is so finely grated that you don't get bits Jen..I use the same grater that I use for nutmeg.

[JennyWrenn]

I will try that with the grater Missy but any bit however small then I have to spit it oot ;D well in a laydee like manner that is

I am going to bake another one today - using almonds again ;D

[pothead]

I have made this twice now, so quick  easy and delicious, not a crumb left each time , so just bringing this to the top for quick reference until I store it to memory.   being economical I plan to make one evey time I use the oven for something else

[Missredhead]

I usually make 2 Pothead and freeze one...you just double up the quantities and I have also discovered that if you cant get unwaxed lemons you can just use lemon juice .

[Chuckles]

Missredhead,Ladygardener,Barbara,JennyWrenn,Jasmine,Auricula,pothead,

I've printed the recipe off, its taken me a couple of years..........next step make it

[Jasmine]

Well, very well done on getting this far Chuckles!
It is worth moving on to step 2 - it's very tasty!

[Ladygardener]

Missredhead,Ladygardener,Barbara,JennyWrenn,Jasmine,Auricula,pothead,Chuckles, I agree, it's well worth making and freezes well too.