Sticky lemon drizzle cake

More experiments in the kitchen! This was quite a yummy one.

Lemon drizzleHere’s what I did:
Pre-heat oven to 190°C,
or an appropriate equivalent for your oven.

In a large bowl, mix 200g plain flour, 2 tsp baking powder,
and 200g caster sugar.
Set this bowl to one side.

In another bowl, whisk 4 medium eggs,
5 tsp lemon juice, 140ml sunflower oil and 150ml soured cream.
Finely grate the rind of one lemon and add to the bowl.
Pour this gloopy liquid in with the dry ingredients and mix together.

Grease a round, loose-bottom cake tin and line with baking paper.
Pour the mixture into the tin and bake for about 50-55 mins.

Whilst the cake is in the oven, make the lemon syrup by
mixing 5 tbsp lemon juice in a pan with 6 tbsp icing sugar.
I was aiming for a tangy, sharp flavour.
With the pan on a low heat, carefully stir until the syrup starts to bubble.

Your cake should be a golden brown when removed from the oven.
Leaving the cake in its tin, use a skewer to make holes all over the top.
Pour the syrup evenly over the surface, aiming for the holes!

Once the cake has cooled you can remove it from the tin, and share…


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