Lemon Drizzle Cake
This is a Grant family favourite and a cake that doesn’t last long.
Ingredients:
Unsalted butter: 230 grams
Caster sugar: 230 grams
Vanilla extract
4 medium eggs
Self raising flour: 230 grams
Greek yogurt
2 lemons (medium)
Icing sugar: 125 grams
Method:
Preheat your oven to 180 degrees.
Cream the sugar and butter together - (top tip: to make it easier keep the butter out for an hour or two at room tempertaure to soften).
Add the eggs slowly, one by one so as to not curdle the mixture. If need be, you can always add a teaspoon of your flour into the mixture - that also helps stop curdling.
Start to add your flour - again slowly - preferably using a sifter.
At this point add your vanilla and two tablespoons of Greek yogurt. This helps keep the cake nice and moist!
Add the zest of one of your lemons and then squeeze in some of the juice.
Line your tin with some greese proof paper and add your mixture
Place in the middle of your oven for 50-60 minutes.
Poke with a knife or a toothpick, once it comes out clean then your cake is ready! Set aside to cool down.
Whilst cooling, zest your other lemon into a bowl and add your icing sugar and squeze the lemon into your icing sugar - feel free to add some water to get thr ight consistency that suits you.
If your cake has cooled enough, drizzle your icing sugar over your cake and set aside for the icing to set - usually takes 15 minutes.
Enjoy!
Allergens:
milk, dairy, eggs, gluten, citrus. I cannot guarantee that there are no traces of nuts in this recipe.