Easy Lemon Drizzle Cake:
Cream together:
4ozs marg
6ozs sugar
Mix into the above:
2 eggs
6 ozs SR flour
1 tsp baking powder
4 tablespoons milk
rind of one lemon – (need lemon juice later)
Line small loaf tin* with drop of oil then greaseproof paper
Bake ’bout 45mins at about 180 degC
While cake’s still hot, make a syrup of lemon juice and 3 tablespoons of icing or caster sugar (or any sugar to be honest – dark brown is also great).
Pour over cake while hot and still in tin.
Take out of tin after 10-15mins.
(Can be topped with melted chocolate!!)
Yuuuuummmm!
*For the cake pictured I doubled the recipe, used a big round tin and cooked it for about an hour (cover with foil if it starts to burn)
Jules P Richards 