Sarah's Lemon Drizzle Cake
LEMON & HONEY DRIZZLE CAKE
Ingredients:
Margarine 115g
Zest of a lemon
Caster sugar 100g
Runny honey 70g
2 medium eggs
Self-raising flour 170g
3 tbsp milk
Drizzle
Icing sugar 75g
Juice of a lemon
1 tbsp honey
Method:
1. You will need a loaf tin and a 2lb non-stick loaf tin cake liner.
2. Cream together the stork (or butter), lemon zest and sugar in a large mixing bowl.
3. Next whisk in the eggs followed by the honey, don’t worry if it looks like it has split. Then sift in the flour, and mix together. Loosen the batter with the milk.
4. Place the batter in your non-stick cake liner/loaf tin, and transfer to the middle of a cold oven and immediately set to 160c. Bake for 45 minutes or until a skewer comes out clean.
5. Meanwhile mix the drizzle ingredients together just before the cake is due out of the oven.
6. Remove the loaf tin from the oven, keeping the cake in its tin, pierce the loaf all over with a skewer, then pour over the drizzle while it’s still hot. This will ensure the syrup is absorbed much better, and baste any syrup that pools at the edges.
7. Allow to cool completely before serving. That’s the only difficult part!
