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Salma's Lemon Drizzle Cake

Salma's Lemon Drizzle Cake

Recipe Submitted By: miss_salli

A delightful recipe submitted by a Baking Mad member!

Preparation Time	30 minutes
Baking Time	1 hour
Portions	For 1 cake (6 portions)
Skill Level	Easy
Average Rating

Salma's Lemon Drizzle Cake Ingredients

175 grams	Butter softened
200 grams	Golden Caster Sugar (Billington's)
	grated rind of 2 lemons
3	Free Range Eggs Large, beaten
250 grams	Self Raising White Flour (Allinson Nature Friendly)
6 tbsp	Milk

Additional Ingredients

For the icing:

115 grams	Icing Sugar (Silver Spoon Homegrown)
1 tbsp	Lemon Juice
	Strips of citrus peel to decorate

This recipe uses

How to make Salma's Lemon Drizzle Cake

Click on the text to highlight the different stages as you go along,
or click the button below to enlarge all text

Preheat the oven to 180°C, 350°F or gas 4.
Grease and line a deep 18cm (7in) round cake tin.
Cream together the butter and sugar until pale and fluffy, and then beat in the lemon rind and eggs and a little of the flour.
Fold in the remaining flour and milk.
Spoon into the prepared tin.
Bake for 1 hour or until spongy to the touch.
Leave to cool in the cake tin for 5 mins, then turn out on to a wire rack.
For the icing, sift the icing sugar into a bowl. Add the lemon juice
Spoon over the top of the cake, spreading the icing to the edge.
Decorate with strips of citrus peel.
Recipe notes: Feel free to be adventurous with other toppings. I have used lemon butter cream which it goes with really well but can be quite rich. Alternate the lemon in the cake to your taste.

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