Sunday, 27 October 2013

tanya ramsey lemon drizzle cake



for the cake:
225 g butter 
225g caster sugar 
225g SR flour
4 eggs
zest 1 lemon 

for the drizzle: 
1.5 lemon juice
85g caster sugar 
  • heat the oven 160c
  • beat together butter and sugar
  • add 4 eggs 
  • sift in 225g flour 
  • add zest and mix well 
  • put into 8in loaf tin 
  • bake 45-50mins
  • while cake cooling in tin prick and drizzle 
  • leave to cool in tin 

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