Wednesday, 11 September 2013


Really Fit Simple Lemon Drizzle Cake

175g x Butter - softened
175g x Caster sugar
2 x Lemons
3x Free range eggs
100g x Self-raising flour
75g x Ground almonds
1 x Tbsp of milk
100g x Demerara sugar


Pre Heat to oven to 180 degrees.
Combine the sugar and butter together until it turns soft and fluffy and add the entire zest of one lemon.
Then combine all three eggs and a pinch of salt. 
Sift over the flour and fold in, then add in the almonds then add a tbsp of milk.
Add the mixture to your loaf tin - make sure you add grease proof paper first.
Cook for 50 to 55 minutes, check it's cooked by prodding with a skewer - none of the mixture should come out on the skewer if it's cooked through. 

For the lemon drizzle bit combine the juice of both lemons, the zest of one lemon and the demerara sugar then poke around 10 holes in the cake and pour over the drizzle mixture. Do this while the cake is still warm so the sugar melts. 
Let the cake cool and serve. 

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