Lemon Drizzle Cake

Lemon Drizzle Cake

I only cook for one so only a small cake.

I have used this recipe many times in convection oven. Works well in the Halogen, if not better.

Ingredients:

  • 1 egg
  • 60g sugar + 3 extra teaspoon sugar for drizzling with the lemon juice
  • 60g butter
  • 60g self raising flour
  • grated rind of 1 lemon
  • Juice of 1 lemon

Method:

Cream butter and sugar together, add beaten egg and lemon rind.

Stir in flour.

Put into lined, small loaf tin.

Bake on bottom rack of Halogen on 150°C for 25 – 30 mins.

Once cooked, prick all over with a skewer, stir 3 teaspoons sugar into the lemon juice and pour all over the cake.

When cooled the excess sugar will crystalise.

Posted by Jacque on 3/4/2010

You may also like...