Tangy Lemon Cake
Oven Time : 45-50 mins
www.odlums.ie
/recipes/tangy-lemon-cake/
What you need:
- 225g/8oz Odlums Self Raising Flour
- 225g/8oz Butter (room temperature)
- 225g/8oz Shamrock Golden Caster Sugar
- 4 Eggs, beaten
- Rind of 1 Lemon, finely grated
Lemon Drizzle Topping
- Juice of 1 Lemon
- 75g/3oz Shamrock Golden Caster Sugar
- Lemon Rind, to decorate
How to:
- Preheat oven to 180°C/350°F/Gas 4. Grease and base line a 8"/20cm deep cake tin or spring form tin.
- Beat together the butter and sugar until pale and creamy, then gradually add the eggs, slowly mixing through.
- Gently add the flour and the lemon rind. Mix well to combine.
- Transfer mixture to prepared tin and level the top with a spoon.
- Bake for 45-50 minutes until well risen and golden brown. Cake is baked when it springs back top if gently pressed!
- While cake is cooling in the tin, mix together the lemon juice and the sugar to make the drizzle.
- Prick top of warm cake with skewer or fork, then gently pour over the drizzle. The juice will sink into cake and the sugar will form a lovely crisp topping. Decorate with lemon rind on top.
- Leave in tin to get cold, then remove and serve. It will also keep in an airtight container for 3 to 4 days or freeze for up to 1 month.
What you need:
- 225g/8oz Odlums Self Raising Flour
- 225g/8oz Butter (room temperature)
- 225g/8oz Shamrock Golden Caster Sugar
- 4 Eggs, beaten
- Rind of 1 Lemon, finely grated
Lemon Drizzle Topping
- Juice of 1 Lemon
- 75g/3oz Shamrock Golden Caster Sugar
- Lemon Rind, to decorate
How to:
- Preheat oven to 180°C/350°F/Gas 4. Grease and base line a 8"/20cm deep cake tin or spring form tin.
- Beat together the butter and sugar until pale and creamy, then gradually add the eggs, slowly mixing through.
- Gently add the flour and the lemon rind. Mix well to combine.
- Transfer mixture to prepared tin and level the top with a spoon.
- Bake for 45-50 minutes until well risen and golden brown. Cake is baked when it springs back top if gently pressed!
- While cake is cooling in the tin, mix together the lemon juice and the sugar to make the drizzle.
- Prick top of warm cake with skewer or fork, then gently pour over the drizzle. The juice will sink into cake and the sugar will form a lovely crisp topping. Decorate with lemon rind on top.
- Leave in tin to get cold, then remove and serve. It will also keep in an airtight container for 3 to 4 days or freeze for up to 1 month.
