Snack

Lemon Drizzle Cake is for Snack.

Lemon Drizzle Cake takes 10 minutes to prepare.

Lemon Drizzle Cake takes 50 minutes to cook.

Lemon Drizzle Cake makes 38 servings.

The ingredients for Lemon Drizzle Cake are:

225g Soya Margarine
225g Caster Sugar
4 Eggs
Finely Grated Zest of 1 Lemon
225g Self Raising Flour

For the Drizzle Topping:
Juice of 1 1/2 Lemons
85g Caster Sugar

Here is how you make Lemon Drizzle Cake:

Heat oven to 180C/fan 160C/gas 4. 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 2 x loaf tins (8 x 21cm) with greaseproof paper, then spoon in the mixture and level the top with a spoon. Bake for 45-50 mins until a thin skewer inserted into the centre of the cake comes out clean. While the cake is cooling in its tin, 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 tin until completely cool, then remove and serve. Serving Size:?19 x 1cm Slices per cake (38 in total)Number of Servings: 38Recipe submitted by SparkPeople user BOARDBABE1973.

The nutritional information for Lemon Drizzle Cake is:

• Servings Per Recipe: 38
• Amount Per Serving
• Calories: 91.8

• Total Fat: 4.1 g
• Cholesterol: 17.1 mg
• Sodium: 42.0 mg
• Total Carbs: 12.7 g
• Dietary Fiber: 0.2 g
• Protein: 1.1 g