Monday, October 22, 2007
Posted by Amanda at Little Foodies
We love lemon drizzle cake in this house and as it's the holidays I just made some heart shaped ones to eat over the next few days. That's if I can get them to last that long. Click read more if you'd like the recipe.
Lemon Drizzle Cake
175g/6oz butter (room temperature)
175g/6oz caster sugar
3 medium size eggs (room temperature)
200g/7oz self raising flour
juice and zested rind of one lemon
2 tablespoons of milk
Pre-heat the oven to 175C
Cream together the butter and sugar, add the eggs and beat until it starts to come together, sieve the flour into the bowl and beat again until smooth. Add the lemon juice and rind and beat. Add the milk and beat again again until smooth.
Pour into two cake tins (7 inch) or alternatively I have made 12 normal size cupcakes and 24 tiny cupcakes with this amount of cake mixture.
Bake in the preheated oven for approximately 20-25 minutes. 12-15 minutes if you're making cupcakes.
While the cakes are in the oven make the lemon drizzle icing.
1 and a half cups of icing sugar
juice and rind of one lemon
Sieve the icing sugar into a clean bowl, add the zested lemon rind and then gradually add the lemon juice, mixing as you go. You may not need all of it.
Take the cakes out of the oven and let them stand for about 5 minutes, then drizzle the lemon icing over the top. Let them cool, then remove from the tins.
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This Post was written by Amanda from Little Foodies