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Lemon Drizzle C...
Lemon Drizzle Cake

Lemon Drizzle Cake is a light and refreshing cake on its own. Try serving this cake topped with fresh berries.


PREP TIME   15 Min
COOK TIME  30 Min
READY IN     45 Min

Nutrition Information :

 
SUBMITTED BY: Jodie



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INGREDIENTS

 Imperial  METRIC

 
SERVINGS: 10-15 people
 
225 grams butter, softened
15 oz. unrefined granulated sugar
3 eggs
18 oz. plain sifted flour
½ teaspoon bicarbonate soda
8 oz. buttermilk or 6 oz. crème fraiche and 2 oz cream
2 tablespoons lemon rind
2 tablespoons lemon juice

Icing:
60 grams butter softened
2 cups icing sugar
1 tablespoon lemon rind
Juice of 2 lemons


 
 
 
 
DIRECTIONS
 
Cake:
In a large bowl cream the butter and sugar until light, then add the eggs one at a time.
Add the flour and soda to this mixture alternately with the crème fraiche cream mixture.
Add the rind and juice of the lemon and pour the batter into a greased ring mould or 3 greased 9 inch cake pans.

Bake for about 20-30 minutes at 350F until done in the center. Turn the cake out and frost with some of the frosting then leave to cool and frost with the rest and serve with fresh berries.

Icing:
Blend the softened butter and icing sugar then add juice and rind to desired consistency.


 
 
 
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