Lemon drizzle cake
- Bung everything in a mixer and using beater attachment, beat until smooth.
- Bake at 160c for 40 minutes
- For the syrup, mix everything together. Do not heat
- Pierce the warm cake with a skewer and pour over syrup.
- 170g butter, diced
- 255g Fairtrade golden caster sugar
- 255g self raising flour
- 3 eggs
- 115 ml milk
- Zest of 3 Fairtrade lemons
- 110g Fairtrade golden caster sugar (for the syrup)
- Juice of 2 Fairtrade lemons (for the syrup)
- Zest of 1 Fairtrade lemon (for the syrup)
Created by Paul Merrett