{"id":49896,"date":"2018-06-05T08:15:47","date_gmt":"2018-06-05T08:15:47","guid":{"rendered":"https:\/\/www.ski-dazzle.com\/?page_id=49896"},"modified":"2022-04-12T06:50:41","modified_gmt":"2022-04-12T06:50:41","slug":"lemon-drizzle","status":"publish","type":"page","link":"https:\/\/www.ski-dazzle.com\/fr\/lemon-drizzle\/","title":{"rendered":"Special Offers Temporary page"},"content":{"rendered":"
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LEMON DRIZZLE CAKE RECIPE<\/h1>\n<\/div><\/section>\n\n<\/div><\/div><\/div><\/div><\/div>
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RECIPE FOR LEMON DRIZZLE CAKE<\/h3>\n

Lemon Drizzle Cake<\/p>\n

Ingredients
\n225g unsalted butter, softened
\n225g caster sugar
\n4 eggs
\nfinely grated zest 1 lemon
\n225g plain flour or 225 self raising flour and no baking powder
\n2.25 teaspoon baking powder<\/p>\n

FOR THE DRIZZLE TOPPING<\/p>\n

juice 1 \u00bd lemon
\n85g caster sugar<\/p>\n

Heat oven to fan 160C.
\nBeat together 225g softened unsalted butter and 225g caster sugar until pale and creamy, then add 4 eggs, one at a time, slowly mixing through.
\nSift in 225g flour and baking powder, then add the finely grated zest of 1 lemon and mix until well combined. Line a loaf tin (8 x 21cm) with greaseproof paper, then spoon in the mixture and level the top with a spoon.
\nBake for 45-50 mins until a thin skewer inserted into the centre of the cake comes out clean. While the cake is cooling in its tin, mix together the juice of 1 1\/2 lemons and 85g caster sugar to make the drizzle. Prick the warm cake all over with a skewer or fork, then pour over the drizzle – the juice will sink in and the sugar will form a lovely, crisp topping. Leave in the tin until completely cool, then remove and serve.<\/p>\n

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