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Lemon drizzle cake
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Delicious served with a cup of tea, or warm with a dollop of crème fraîche and a spoonful of warmed, slightly sweetened blueberries as a dessert.
50g butter, softened and cut into cubes
75g golden caster sugar
1 Columbian Blacktail egg, beaten
75g self-raising flour
1 tbsp milk
Finely grated zest and juice of 1 large lemon
25g granulated sugar
This cake freezes well, so why not double the recipe and cook two? Serve one now and then wrap the other well with clingfilm and pop into the freezer for another time.
Typical values per serving:
This recipe was first published in Thu Apr 01 01:00:00 BST 2010.