English lemon cake
English lemon cake
Ingredients : 175g / 6oz butter225g / 8oz caster sugar3 eggs225g/ 8oz self raising flourgrated rind of two lemonsabout a third of a cup of milkFor the lemon syrup: three tablespoons icing sugar and juice of two lemons. Directions : Cream the butter and sugar together until pale. Slowly add the beaten eggs. Sift in the flour and fold in with the lemon rind. Add the milk and mix to a soft dough. Pour into a prepared tin and cook for 40-50 minutes at 180 degrees C until a skewer inserted into the middle of the cake comes out clean. Make a syrup by dissolving the icing sugar in the lemon juice (I put it in the oven for the last five minutes of cooking in a heat-proof jug). Leave the cake in its tin and drizzle over the syrup whilst still warm.
175g / 6oz butter
225g / 8oz caster sugar
3 eggs
225g/ 8oz self raising flour
grated rind of two lemons
about a third of a cup of milk
For the lemon syrup: three tablespoons icing sugar and juice of two lemons.
Cream the butter and sugar together until pale. Slowly add the beaten eggs. Sift in the flour and fold in with the lemon rind. Add the milk and mix to a soft dough. Pour into a prepared tin and cook for 40-50 minutes at 180 degrees C until a skewer inserted into the middle of the cake comes out clean. Make a syrup by dissolving the icing sugar in the lemon juice (I put it in the oven for the last five minutes of cooking in a heat-proof jug). Leave the cake in its tin and drizzle over the syrup whilst still warm.
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