Golden Lemon Drizzle

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Manage episode 203917886 series 1846358
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Golden Lemon Drizzle Cake This is a variation on driz, which is deeper and richer. It is usually a light sponge, but the syrup cake makes for a rich, moist cake with a slight caramel flavour. 250 g very soft butter 200 g soft brown sugar 2 tablespoons of golden syrup Place in a bowl and whisk together until it lightens in colour. You need the grated zest of 1.5 lemons and the juice of 1 lemon for the egg and another lemon’s worth for the topping Place the zest and juice of one of the lemons in the egg mixture You also need 4 eggs. Sieve in 250 g self raising flour - start with a a couple of tablespoons of the flour then beat in two eggs, then repeat etc until it is all used up. Grease and line a 20 cm spring form tin. Preheat the oven to 170ºC, 325ºF, Gas 3 Spoon your mixture into the tin and flatten the top, making a little dip in the centre. Pop into the oven for 40 - 45 minutes. Allow the cake to settle in the tin, and then remove the cake - leaving it on the base. `Mix together the lemon juice, the half zest and 2 tablespoons of soft brown sugar, and gently pour it over the surface of the cake. Allow the cake to cool before serving.

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