RECIPE FOR THE SPRING SHOW 2025

A LEMON DRIZZLE CAKE

Ingredients:

175g (6oz) margarine

175g (6oz) caster sugar

2 eggs

4 tbsp milk

1 tbsp icing sugar                                                       

175g (6 oz) self-raising flour                          

Finely grated zest and juice of 1 large lemon 

1. Lightly grease and line a 900g (2lb) loaf tin.

2. Cream margarine and sugar until light and creamy, gradually beat in

    lightly whisked eggs and milk.

3. Lightly fold in sieved flour and lemon zest.

4. Place in prepared tin and smooth over top.

5.    Heat oven to 180 C (350 F -160 for fan oven) Gas mark 4.

6.    Bake for 30 mins in a pre-heated oven at 180 C for 30 mins then reduce to 170 C (325 F – 150 for fan oven) gas mark 3 for further 30 mins or until cake is golden brown, firm to touch and beginning to shrink from sides of tin.

    7. Mix lemon juice with icing sugar and pour over cake as soon as it has been

   taken from the oven.

    8. Allow the glaze to set, then remove cake from tin and place on a cooling rack.