Nana Lavin's Lemon Drizzle Cake
Over a year ago
5,756 views
Ingredients
- 225g Caster sugar
- 4 Eggs
- 1 Finely grated lemon zest
- 225g Self raising flour
- FOR THE LEMON DRIZZLE TOPPING
- 85g Caster sugar
- 1½ Lemon Lemon Juice
- 85g Caster sugar
Accompaniment
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Description
This cake has been kept in my family for 40 years. I always went back to University each term with a fresh supply from Nana Lavin!
Method
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1
1. Heat the oven to 180C/Gas mark 4. Beat together the butter and sugar until pale and creamy, then add the eggs, one at a time, slowly mixing all the time. Sift in the flour, then add the lemon zest, then add the lemon zest and mix until well combined. Line a loaf tin with greaseproof, then spoon in the mixture and level the top with a spoon.
2. Bake for 45-50 mins until a thin skewer inserted into the center of the cake comes out clean. While the cake is cool,ing in its tin, mix the lemon juice and the sugar to make the drizzle. Prick the warm cake all over with a skewer or fork, then pour over the drizzle, The juice will sink in and the sugar will form a lovely, crisp topping. Leave in the tin until completely cool, then remove and serve, will keep in an airtight container for 3-4 days, or freeze for a month.
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