Try making Chef Lesley’s lemon drizzle cake. All you need is;
- 225g unsalted butter, softened
- 225g caster sugar
- 4 eggs
- finely grated zest 1 lemon
- 225g self-raising flour
For the drizzle topping
- juice 1½ lemons
- 85g caster sugar
- Heat oven to 180C/fan 160C/gas 4. Beat together 225g softened unsalted butter and225g caster sugar until pale and creamy, then add 4 eggs, one at a time, slowly mixing through. Sift in 225g flour, then add the finely grated zest of 1 lemon and mix until well combined. Line a cake tin (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 juice of 1 1/2 lemons and 85g caster 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.
Makes 8-10 Generous portions
If you don’t fancy baking why not come along and sample our Afternoon Tea and let Lesley do the hard work. Our Afternoon Teas are served Monday-Saturday 2-5pm.