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Luscious Lemon Drizzle Cake

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Ingredients

Adjust Servings:
2 large eggs
175 g sugar
150 g softened butter or 150 g margarine
1 grated lemon, zest of
175 g self-raising flour
125 ml milk
1 pinch salt
150 g icing sugar
50 ml fresh lemon juice (about 1 1/2 large lemons)

Nutritional information

398.4
Calories
154 g
Calories From Fat
17.1 g
Total Fat
10.3 g
Saturated Fat
95.1 mg
Cholesterol
429.8 mg
Sodium
58.1 g
Carbs
0.6 g
Dietary Fiber
40.5 g
Sugars
4.4 g
Protein
92g
Serving Size

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Luscious Lemon Drizzle Cake

Features:
    Cuisine:

    Lusciously lemony, mouth-wateringly moist, incredibly sweet, totally irresistible!

    • 75 min
    • Serves 8
    • Easy

    Ingredients

    Directions

    Share

    Luscious Lemon Drizzle Cake, Evelyn Rose was arguably at the forefront of British/Jewish cooking and this recipe of hers NEVER FAILS! Perfect for those who love lemons! Can be served with or without the syrup; both are amazing A little lemon juice can also be added into the cake mix for an extra lemony kick , Lusciously lemony, mouth-wateringly moist, incredibly sweet, totally irresistible!, I made this, doubled the mix and added in lemon juice from 2 lemons when mixing in the flour – it was absolutely the best lemon cake I’ve cooked/eaten and it uses readily available pantry ingredients!


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    Steps

    1
    Done

    Preheat the Oven to 180c (350f/Gas 4). Line the Bottom of a Well-Oiled 23 X 13 X 7.5cm (9 X 5 X 3in) Loaf Tin With Baking Parchment.

    2
    Done

    Put the Eggs and Sugar in the Bowl of the Food Processor and Process For 2 Minutes, Scraping the Sides Down Once With a Rubber Spatula. Take Off the Lid and Drop Spoonfuls of the Soft Butter or Margarine on Top of This Mixture, Together With the Lemon Zest, Then Pulse Just Until It Disappears. the Mixture Should Now Resemble Mayonnaise.

    3
    Done

    Add the Flour, Milk and Salt, Cover and Pulse Just Until the Mixture Is Smooth in Texture and Even in Colour, Scraping the Sides Down With a Rubber Spatula If Necessary. Do not Over-Beat or the Cake Will Be Tough.

    4
    Done

    Spoon the Cake Mixture Into the Prepared Tin and Bake For 45 Minutes, Until Golden Brown on Top and Firm to the Touch. Remove from the Oven and Stand the Tin on a Cooling Rack. to Make the Syrup, Gently Heat the Sugar and Lemon Juice in a Small Saucepan, Stirring Until a Clear Syrup Is Formed, About 3 Minutes. Do not Boil.

    5
    Done

    Prick the Warm Cake All Over With a Fork, Then Gently Pour the Syrup Over It, Until It Has Been Completely Absorbed.

    6
    Done

    Leave Until Cool, Then Carefully Ease the Cake from the Baking Tin and Remove the Baking Parchment.

    7
    Done

    Just Before Serving, Sift a Little More Icing Sugar on the Top. Serve in Generous Slices.

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    Lucas Guerrero

    Latin cuisine expert known for her authentic and flavorful dishes.

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