Lemon Drizzle Cake Recipe Sainsburys World Baking Day Gin Rum Festival

Bake for 30 40 minutes or until cooked and turn out on to a wire rack.

Cake recipes in marathi with images. Cool slightly then remove the cases. Fold in the arla lactofree dairy drink lemon zest and half the lemon juice. 2 beat together the butter and sugar until they are light and creamy.

Cream together the butter and caster sugar until pale light and fluffy. Remove the cake from the oven and pierce it all over with a cocktail stick. 7 sift the icing sugar into a bowl.

Pour over the warm cakes and scatter with lemon zest to serve. 8 zest the two lemons and then juice one of the lemons. 1 preheat the oven to 1800c fan 1600c gas mark 4.

Grease and line a 3lb loaf tin. Preheat the oven to 1800c fan 1600c gas 4. To make the syrup blend the lemon juice and icing sugar together in a small bowl.

Sift the flour and baking powder into a large bowl add the remaining cake ingredients and beat with a wooden spoon until smooth. Meanwhile to make the drizzle squeeze the juice from the 2 lemons into a jug and stir in 75g of the sugar. Tip the mixture into the prepared tin and bake for 50 55 minutes until risen and firm to the touch.

Add the eggs one by one mixing well. Mix the juice of the lemon with the granulated sugar and spoon over the top of the cake whilst still warm. The cake will keep well in an airtight container for up to a week.

2 remove from the heat and stir in the flour light soft brown sugar eggs and 4 teaspoons of the lemon extract. Place the other sponge on top and press down gently. 3 in a bowl mix the caster sugar with the icing sugar 50ml cold water and the remaining lemon extract.

Stir in the lemon zest and milk then mix in the eggs one at a time until well combined. 8 once cold remove from the tin peel away the lining paper and serve in thick slices. Put one sponge layer on a serving plate and spread with a layer of the coconut and lemon frosting.

Divide between 8 mini loaf cake cases and bake for 25 minutes. 6 put mixture in the loaf pan level the top and bake for 1 hour then leave to cool. Spread the mixture in the tin and bake for 45 50 minutes or until a skewer comes out cleanly.

9 add enough lemon juice to the icing sugar to form a smooth thick icing. To assemble start by spooning the lemon drizzle syrup over the surface of each sponge reserving about 2 tablespoons to drizzle over the assembled cake. 1 preheat the oven to 1800cgas mark 4.

Spoon the mixture into 2 greased and base lined 20cm cake tins. In a medium saucepan melt the butter. Leave the cake to cool in the tin standing on a wire rack.