Lemon Drizzle Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
Ingredients: Butter, unsalted, 75 grams Brown Sugar, 125 grams Egg, fresh, 2 large Poppy Seeds 1 tbsp (optional)Lemon Zest from 2 lemons*Lemon Juice from 2 lemons (save 2 tbsp for drizzle)Self Raising white flour (UK), 140 g Sea Salt, 1 tspFor the Drizzle*Lemon Juice, 2 tbsp (saved from earlier) Caster Sugar, 2 tbsp
1. Heat the oven to180-190°C/ 350-375°F/gas mark 4-5.
2. Mix the butter and brown sugar. Whip together for a couple of minutes until creamy and light in colour.
3. In a separate bowl, lightly whip the eggs.
4. Carry on whipping the butter and sugar mix and add the egg really slowly, bit by bit. The mix
will then become light and fluffy.
5. Stir in the lemon zest and the poppy seeds.
6. Mix the flour with the baking powder and salt. Sift into the cake mix along with the lemon juice and stir.
7. Line your baking tray with greaseproof paper and fill with the cake mix (a non-stick baking tray
about 24cm x 24cm x 5cm deep would be perfect).
8. Bake in the oven for about 25-30 minutes until lightly browned on top. Turn out onto a wire rack
and allow to cool.
9. Dissolve the caster sugar in the lemon juice that you saved and drizzle over the cake.
Number of Servings: 16
Recipe submitted by SparkPeople user PZHPOLO73.
2. Mix the butter and brown sugar. Whip together for a couple of minutes until creamy and light in colour.
3. In a separate bowl, lightly whip the eggs.
4. Carry on whipping the butter and sugar mix and add the egg really slowly, bit by bit. The mix
will then become light and fluffy.
5. Stir in the lemon zest and the poppy seeds.
6. Mix the flour with the baking powder and salt. Sift into the cake mix along with the lemon juice and stir.
7. Line your baking tray with greaseproof paper and fill with the cake mix (a non-stick baking tray
about 24cm x 24cm x 5cm deep would be perfect).
8. Bake in the oven for about 25-30 minutes until lightly browned on top. Turn out onto a wire rack
and allow to cool.
9. Dissolve the caster sugar in the lemon juice that you saved and drizzle over the cake.
Number of Servings: 16
Recipe submitted by SparkPeople user PZHPOLO73.
Nutritional Info Amount Per Serving
- Calories: 108.4
- Total Fat: 4.6 g
- Cholesterol: 38.3 mg
- Sodium: 39.0 mg
- Total Carbs: 15.5 g
- Dietary Fiber: 0.3 g
- Protein: 1.8 g
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