Lemon Drizzle Cake
Recipe: #23942
June 03, 2016
Categories: Desserts, Cakes, Snacks, Lemon, Baby Shower, Fathers Day, Mothers Day, Oven Bake, Toaster Oven, Vegetarian, Flour, Kosher Dairy, more
"From our Saturday newspaper. Times and serving size are estimated."
Ingredients
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- FOR SYRUP
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Nutritional
- Serving Size: 1 (147.1 g)
- Calories 303
- Total Fat - 11.6 g
- Saturated Fat - 6.8 g
- Cholesterol - 68.8 mg
- Sodium - 154.6 mg
- Total Carbohydrate - 49 g
- Dietary Fiber - 2.4 g
- Sugars - 32 g
- Protein - 4.5 g
- Calcium - 79.1 mg
- Iron - 0.9 mg
- Vitamin C - 37.9 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Cream butter, lemon zest and the sugar until they are light and fluffy and then add the eggs one at a time, beating well before the next egg is added.
Step 2
Sift together the flour and baking powder.
Step 3
Add the lemon juice, yoghurt and the sifted flour to the main mixture and lightly mix together.
Step 4
Turn into a 20cm to 22cm tin which has been greased and the bottom lined with a piece of greaseproof paper.
Step 5
Bake in a 160C preheated oven for 30 to 40 minutes or until the cake is form to the touch.
Step 6
Meanwhile combine the sugar, rind and juice in a small saucepan.
Step 7
When the cake is cooked remove from the oven and allow to site for 1 minute and then turn the cake out on to a cake cooler.
Step 8
Move to a serving plate while still warm and pour on the syrup a little at a time, being sure to take syrup to up to the edges.
Step 9
As an optional extra you could served with some glaced lemon strips.
Tips
No special items needed.