LEMON DRIZZLE CAKE
My eldest came home from school very proud one day. In his food technology class he had made a lemon drizzle cake. As a parent, I acted very over enthusiastic about how excited I was to taste the cake (when secretly, I did not have high hopes!). It turned out that the cake was totally gorgeous, and I ate a lot more than I should have. It is now a favourite in our house, with my boy making it his role to bake the cake. As a really simple and cheap recipe (we all know how expensive some recipes these days are!) this cake is a delight to make…. AND EAT!
200g of soft margarine
300g S.R flour
300g of caster sugar
Rind and juice of 2 lemons
*Set the oven to 160*c or Gas Mark 3
*Grease and line a 15cm tin
* squeeze the jice from 2 lemons and keep to one side for later use.
* Sieve all the self raising flour into a large mixing bowl
* add the soft margarine, 75g of the caster sugar, eggs, milk and lemon rind, and mix well using a wooden spoon, keeping the mixing light and airy.
* spoon the mix into the prepared tin and bake for 30mins
* When the cake is cooked through and golden, leave to cool in the tin.
* Beat the lemon juice and 240ml caster sugar and pour over the cake while still in the tin.
* remove when cool.
Written by Hazel Newhouse in conjunction with Oakhouse Foods - delivering fresh groceries, ingredients, traditional “home made” recipes and meals on wheels services.