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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Lemon Drizzle Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
225g unsalted butter, softened
225g caster sugar
4 eggs
225g self-raising flour
1 lemon, zested

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

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

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

4: Line a 2 lb (about 14 x 24cm) loaf tin with greaseproof paper, then spoon in the mixture and level the top with a spoon.

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

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

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.

8: Leave in the tin until completely cool, then remove and serve. Will keep in an airtight container for 3-4 days
Number Of Servings:
Number Of Servings:
10

 

 

 

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