In The Vintage Cinema Club Dida bakes yummy cakes. Here is her recipe for Lemon Drizzle cake, which is delicious. It’s very easy to make for beginners in the kitchen, and perfect to enjoy for afternoon tea in the garden, on a summer’s afternoon.
LEMON DRIZZLE CAKE
Juice from 1 lemon
50g of sugar (optional)
100g Self-Raising flour
100g Soft margarine
100g Caster sugar
Zest of 1 Lemon
Put on oven, 180C, 4 gas, and grease a shallow 19cm cake tin
Grate the rind from the lemon onto a plate
Sieve the flour in to a mixing bowl, add the caster sugar, margarine, eggs and lemon rind
Using a wooden spoon beat the mixture until light and fluffy and well mixed
Using a large spoon carefully put the mixture in to the greased cake tin
Spread the mixture evenly and wipe the sides if mixture is around the sides of the tin
Using oven gloves put the cake in to the oven for 15 - 20 min, or until golden brown and firm to touch
Cut the orange/lemon in half and squeeze out the juice. Put the juice into a small bowl and mix in the small amount of sugar
When the cake is cooked, loosen it from the tin using a palette knife. Turn it out on to a cooling tray.
If you are having the glaze with sugar option, put juice and sugar in a pan, and stir over a gentle heat until the sugar has dissolved. Pour the juice (or juice and sugar) carefully over the bottom of the cake a little at a time and allow it to soak in.
If you’d prefer Orange Drizzle Cake to Lemon Drizzle Cake, replace the lemon with an orange. If you’d like your cake to be deeper, use double the ingredients, and a deeper tin. Cooking time for this will be longer.
When the cake is cool, slice and enjoy!
Jane Linfoot writes fun, flirty fiction, with feisty heroines and lots of heart. She lives with her family and pets in Derbyshire, and loves hearts, flowers, happy endings and all things vintage.
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