Class 16 Lemon Drizzle Cake
To be presented on a plain white paper plate
Recipe: 4 oz (110g) margarine; 6 oz (175g) caster sugar, 2 eggs, 6 oz (175g) self raising flour, 4 tbsp milk, 2 lemons. Set oven to 160° C / 325° F / Gas Mark 3
Method: Cream margarine and sugar, add the flour (sieved), add the eggs and milk and mix thoroughly. Add the lemon zest (finely grated) and put mixture into a lined loaf tin,
9 x 5 inches (22 x 12 cm) approx. Bake on middle shelf until golden brown, approximately 45mins
Drizzle: take 6 tablespoons of icing sugar and juice from 2 lemons, place in a small saucepan, stir as you heat gently until clear. Allow cake to cool on a wire rack placed on a tray and pour drizzle over the cake, repeat after a short while by adding the surplus drizzle in the tray
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