Lemon Drizzle Cake

This is my take on the very traditional lemon drizzle cake.  Made with unrefined golden caster sugar, still sugar just a little less processed.  This cake is very light and lemony; it melts in your mouth and is highly addictive!  Absolutely delicious with a cup of green or turmeric tea!


You will need...

Equipment

Electric whisk or food mixer
Loaf tin or baking tin
Non stick baking parchment

Ingredients

90g unsalted butter softened at room temperature
160g golden caster sugar
2 large free range eggs at room temperature
170g self raising flour
1 tsp baking powder
2 tbsp good quality lemon curd
3 tbsp semi-skimmed milk

Drizzle
2 unwaxed lemons, Juice & finely grated zest
3 tbsp golden caster sugar


To make...
Serves 10
  1. Preheat your oven to 180 (160Fan)Gas 5
  2. Line your tin with non-stick baking parchment
  3. Mix the butter & sugar with the electric whisk or food mixer until pale and very fluffy (this can take a while so be patient, it will be worth it)
  4. Once pale & fluffy keep mixing & add the eggs, flour, baking powder, lemon curd & milk
  5. Mix until fully combined with a soft silky texture
  6. Add a little of the grated lemon zest for the drizzle into the cake mixture
  7. Scrape into your prepared tin and bake for 40-45 minutes or until a cake tester comes out clean
  8. While the cake is baking mix the lemon zest with the juices and sugar in a small bowl until the sugar has dissolved.  Set aside.
  9. When the cake is ready, leave to cool in the tin for 5 minutes, then pierce all over the top of the cake with the cake tester or skewer
  10. Pour over the drizzle mixture while the cake is cooling down
  11. Once fully cooled removed from the tin and store in an air-tight container for around 5 days

Nutritional Info
Per Serving
236 kcal | fat 9.2g | saturates 5.2g | carbs 33.2g | sugars 20.6g |  fibre 0.98g | protein 3.7g  | salt 0.36g

 LOW CAL | LOW SAT | FIBRE | PROTEIN | LOW SALT | FOLIC ACID | POTASSIUM | CALCIUM | PHOSPHORUS | MAGNESIUM | IRON | SELENIUM



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