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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Tana Ramsay's Lemon Drizzle Cake Recipe

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This recipe for Tana Ramsay's Lemon Drizzle Cake is from Herbert's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
225 grams unsalted butter, softened
225 grams caster sugar
4 eggs
225 grams self raising flour
1 lemon, zested

For the drizzle topping:
1½ lemons, juiced
85 grams caster sugar
Directions:
Directions:
STEP 1
Heat the oven to 180C/160C fan/gas 4.

STEP 2
Beat together the butter and caster sugar until pale and creamy, then add the eggs, one at a time, slowly mixing through.

STEP 3
Sift in the self-raising flour, then add the lemon zest and mix until well combined.

STEP 4
Line a loaf tin (8 x 21 centimetres) with greaseproof paper, then spoon in the mixture and level the top with a spoon.

STEP 5
Bake for 45-50 minutes until a thin skewer inserted into the centre of the cake comes out clean.

STEP 6
While the cake is cooling in its tin, mix together the lemon juice and caster sugar to make the drizzle.

STEP 7
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.

STEP 8
Leave in the tin until completely cool, then remove and serve. Will keep in an airtight container for 3-4 days, or freeze for up to 1 month.
Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
15 minutes

 

 

 

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