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Lemon Drizzle Cake 2

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For the Cake

8oz Margarine (softened)

8 oz Caster Sugar

4 Eggs

8 oz SR Flour

2 Lemons - juice and zest

 

For the Drizzle

2 lemons - juice and zest

4 oz Icing sugar

One 8 inch, deep tin - greased and lined

Preheat oven to 180 C

 

  • Beat the marge and sugar together until soft, light and creamy. By that, I really do mean beat it - 9 times out of 10 you’ll find that the reason a cake hasn’t risen enough to be light and airy is simply because you’ve not beaten it enough at this stage – you need to get loads and loads of air into the mix. Put your mixer onto medium and just walk away and do something else for a while – in other words, don’t be impatient!
  • Beat the eggs in a separate jug and add the lemon juice and zest from 2 lemons. With the mixer turning, gradually add these to the butter. Turn off the mixer.
  • Sieve the flour into cake mix and gently fold in – this is where you DON”T beat! You do not want to lose any of the air you’ve just added.
  • Pour into cake tin and bake for 40 mins or so, until the top is golden and springy to the touch.
  •  

Whilst the cake is baking make the drizzle

  • Heat the lemon juice and sugar in a small pan or in the microwave, until just bubbling and the sugar has dissolved
  • As soon as the cake comes out of the oven, place the tin on a plate and pour over the lemon syrup drizzle.  
  • Leave to cool in the tin
  • Decorate with a icing sugar dissolved in lemon juice and sprinkle with the lemon zest.

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