If you haven’t been to one of our workshops you won’t have sampled Sally’s wonderful Lemon Drizzle Cake which she sometimes brings along with her. Students have requested the recipe so here it is.
4oz (100g) Soft Margarine
6oz (175g) Caster Sugar
6oz (175g) Self-raising Flour
1 tsp baking powder
4 Tablespoons Milk
Finely grated rind of 1 lemon
For the topping
Juice of 1 lemon
4oz (100g) Caster or granulated sugar
- Pre-heat the oven to 180oC/350oF/Gas 4. Lightly grease and base line a 7″ (18cm) round cake tin with greased greaseproof paper.
- Measure all the ingredients for the cake into a large bowl and beat well for about 2 minutes until smooth and well blended. Turn the mixture into the prepared tin and level the surface.
- Bake in the pre-heated oven for about 35-40 minutes or until the cake has shrunk slightly from the sides of the tin and springs back when lightly pressed with a finger.
- Whilst the cake is baking, make the crunchy topping. Measure the lemon juice and sugar into a bowl and stir until blended. When the cake comes out of the oven, spread the lemon paste over the top whilst the cake is still hot. Leave in the tin until cold, then turn out and remove the paper.
This recipe comes from Mary Berry’s Ultimate Cake Book
Why not have a go – or come on one of our workshops and try it!