Zurich Legacy Kitchen Cookbook - Book - Page 50
B et h C h a m b erl a i n
Shirley & Pam's
Lemon Drizzle Cake
There are a few baked goods
that come to mind when I think
of Grandma, but her lemon
drizzle cake stands out more
than any other. The wait for the
lemon and icing sugar glaze to
set was torturous. Whenever
I make this now, I feel a real
closeness to Grandma.
INGREDIENTS
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6 ounces of butter
6 ounces sugar
6 ounces self raising flour
2 eggs
Milk, added till texture seems correct
METHOD
Preheat the oven to 160°C.
In a bowl or stand mixer, cream the butter and sugar together until pale
and fluffy.
Bit by bit, sift in the flour and beat in the eggs; mixing the milk in with the
eggs makes this easier.
Continue mixing until all of the ingredients have combined, then pour into
a loaf tin (non-negotiable) and pop it in the oven until golden and a little
bit domed.
Let it cool in the tin for ten minutes, then prick all over with a skewer and
pour over the warm lemon juice and sugar syrup.
Lo of hos!
Once completely cool, drizzle the icing sugar over in horizontal zig-zags.
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PS:
wry –
s, n’t t y.
’s ic,
50
