Citrus Drizzle Loaf Cake
Citrus Drizzle Loaf Cake
I made this cake in a loaf tin but it could be made in a cake tin.
Ingredients:
- 6 ounces self raising flour
- 1 tsp baking powder
- 8 ounces castor sugar ( 6 for the cake, 2 for the drizzle)
- 6 ounces margarine
- 3 eggs
- 1 lemon
- 1 orange
Method:
Cream together 6 ounces of the sugar and the margarine, beat the eggs and gradually add to the creamed mixture.
If it starts to curdle add some flour at the same time and beat in.
Add the rest of the flour and the baking powder and mix well.
Grate into the mixture the rind of the lemon and the rind of half of the orange and 1 tbs of juice from the lemon, mix well.
Line a loaf tin or cake tin with baking parchment and pour the mix into the tin.
Using the extender ring, place the tin on the low rack, bake at roughly 160°C for 45 mins or until a skewer inserted in the middle comes out clean.
Once baked let the cake cool, then prepare the drizzling syrup by boiling for 3 mins the juice from the orange and the remaining 2 ounces of sugar.
I did it in the microwave but be careful it gets really hot.
Make holes all over the top of the cake with a skewer and drizzle the syrup mix over the cake.
When its cold make icing using the juice from half the lemon and icing sugar and ice.
Posted by Poppyseed on 13/10/2010
