Lemon Drizzle Cake

This is my take on the very traditional lemon drizzle cake.  Made with unrefined golden caster sugar, which creates a truly soft melt in your mouth texture, delicious with a cup of green or turmeric tea!

You will need...

Electric whisk or food mixer
Loaf tin or baking tin

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

2 un-waxed lemons finely grated
juice from the un-waxed lemons
3 tbsp golden caster sugar

To make...
1 cake
  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 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
  12. Delicious with a green, turmeric or regular afternoon cuppa!
  13. Leave to cool in the tin
  14. This cake will last for 5 days in an airtight container

                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


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