Thursday 28 September 2017

Cooking with Oli: Lemon Drizzle

Lemon Drizzle

You will need: 
Mixing Bowl
Whisk/Electric Whisk
Bread Baking Tray 
Cooling Rack

225g Unsalted Butter (Softened)
225g Caster Sugar
225g Self-Raising Flour
4 Free Range Eggs
Grated Lemon Zest (From 1 Lemon) 
Optional (For Icing)
4/5 Tablespoons of Icing Sugar
Juice of One or Two Lemons

1. Firstly, we measured out all of our ingredients, then whisked our softened butter and caster sugar until blended.

 2. We then added one egg at a time and whisked until blended.
3. Time to get zesty, we added in the lemon zest before the flour so it would mix more evenly but it's not a huge issue which way you'd rather do them, whisk both until blended.
4. Time to bake! Spoon (or spatula) your mix into a bread baking tray and bake for 40/45 minutes at 180.
5. To ensure it's cooked all the way through test with a thin skewer in the middle, the skewer will come out clean if it's cooked all the way through, if there is still mixture on the skewer place back into the oven and continue to check every few minutes. Once cooked allow to completely cool and then your Lemon Drizzle is ready to eat! 
(Optional) 6. Whilst the cake is cooling, you can mix 4/5 tablespoons of icing sugar with the juice of 1-2 lemons and mix to make the drizzle, pour this over the top of the cake and allow to completely cool for the best taste.

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