Lemon Drizzle Cake
Lemon Drizzle Cake
ingredients
3/4 cup of all-purpose flour
1/4 cup cake and pastry flour (or just use 1 full cup all-purpose if you don't have it)
1 1/2 tsp. of baking powder
1/2 teaspoon table salt
1 cup unsalted butter , softened
1 cup white granulated sugar
4 eggs
finely grated zest of 2 lemons
For the Lemon Glaze:
juice from 1 1/2 lemons
1/3 cup powdered icing sugar
method
Heat oven to 350° F.
Beat together the butter and sugar until pale and creamy, then add the eggs, one at a time, slowly mixing through. Sift in the flour, then add the lemon zest and mix until well combined.
Line a loaf tin or pan with parchment paper, then spoon in the mixture and level the top with a spoon.
Bake for 45-50 minutes until a thin skewer inserted into the centre of the cake comes out clean. While the cake is cooling in its pan, mix together the lemon juice and sugar to make the drizzle. Prick the warm cake all over with a skewer or fork, then pour over the drizzle. The juice will sink in and the sugar will form a lovely, crisp topping.
Leave in the pan until completely cool, then remove and serve. Will keep in an airtight container for 3 to 4 days, or freeze for up to 1 month.
http://www.fortysomething.ca/2009/04/lemon_drizzle_cake.php