Wednesday, 5 October 2011

Lemon Drizzle Cake with Sherry-soaked Sultanas


225g S R flour
225g caster sugar
225g butter, softened
4 eggs
Finely grated zest of 1 lemon
75g sultanas, soaked for 1 hour in 3 tbsp medium dry sherry

For the icing

85g caster sugar
1 1/2 lemons, juice only

Pre-heat the oven to 180C / gas 4

Beat together the caster sugar and butter until pale and fluffy then add the eggs 1 at a time, mixing slowly.

Sift in the flour and stir in the lemon zest and sultanas. 

Line a loaf tin (8 x 21cm ) with greaseproof paper, spoon in the mixture and flatten the top with the back of the spoon.

Bake for 45-55 minutes until a skewer inserted in the middle comes out clean.  Cool the cake in it's tin.

Mix the icing ingredients together and prick the top of the cake all over with a cocktail stick then pour the icing over the top.  The juice will sink in and you will be left with a crunchy topping.

When the cake has cooled completely remove it from the tin and store in an airtight container until ready to serve.


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