Lemon Drizzle Cake, great with a cup of Earl Grey tea!

[Catriona]

I've got friends coming for a cup of tea this afternoon. I've made some scones to eat with home-made raspberry jam - and I also made this cake which is easy to make and tastes wonderful

Grease and line a 2lb loaf tin. Preheat oven to Gas mark 3/160 C.


4 oz soft margarine (the whipped kind, not block)
6 oz self-raising flour
4 oz caster sugar
2 large egs
pinch of baking powder
grated rind of one lemon
Small amount of milk to give mixture a soft dropping consistency


Beat together soft margarine, caster sugar, 2 eggs, self raising flour, baking powder, grated lemon rind and enough milk to give a soft consistency to the mixture.

Put into tin and bake for about an hour until well risen and springy to touch.


Drizzle mixture
4 level tablespoons icing sugar and juice of one lemon

Put into saucepan and melt the sugar into the lemon juice over very low heat.

As soon as cake comes out of oven prick top of cake with a skewer or a cake testing tool, and pour syrup over it. Leave to cool in tin for 10 minutes then transfer to rack to finish cooling

Store in an airtight container. This cake is best made the day before, as it gives the syrup time to infuse the cake.

[barddas]

Oh, Cat! Such delicious things you tempt me with!
This would be good for the dinner party Jody and I are going to this coming Saturday.

How much milk would you recommend using?

[Catriona]

I add it by the tablespoon.... it should be a soft 'dropping' consistency.... (can you tell I'm an 'instinctive' cook, rather than a 'measuring' one?!

[barddas]

I understand! That's all I needed to hear
I do that as well. But since i am now just really starting to bake more. I just want to make sure.

Thank you as always....


Cheers