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Lemon Drizzle Cake Recipe - Quorn WI
November 2008
Lemon Drizzle Cake
 Measures
-5oz self raising flour; 1 teaspoon baking powder; 4oz soft margarine;
4oz caster sugar; 1 tablespoon lemon curd ( home made is scrumptious);
grated rind 1/2 lemon; 2 eggs; 1 tablespoon of water.
For the syrup- juice of 1/2 lemon and 2oz granulated sugar.
Set the oven to 325/150 or Mark 3. Grease and line a 2lb loaf tin.
Put all the ingredients for the cake together and mix vigorously with
a wooden spoon for about 3 minutes. Put into the tin and bake for
about 45 mins ( until a skewer comes out clean - fan assisted ovens
may take slightly less time).
While you're waiting, mix the lemon juice
and sugar together. When the cake is cooked and still hot, pierce
the top with a skewer and pour the syrupy mix over it - leave it in
the tin to cool.
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