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Lily Lofts’ Lemon Drizzle Cake<br />
Simple yet Scrumptious<br />
This recipe was given to me by Lily some twenty years or so ago, having<br />
mislaid it for approximately fifteen years, I consider the finished cake tastes<br />
as good as it used to and is definitely moreish. With a lemon as a key<br />
ingredient, I’m sure a slice will count as one of your five a day!<br />
Baking Ingredients<br />
1 oz (30g) ground almonds<br />
3 ozs (85g) self-raising flour<br />
3 ozs (85g) caster sugar<br />
2 ozs (55g) butter or margarine<br />
1 egg<br />
2 tbs milk<br />
grated rind of 1 lemon<br />
Instructions<br />
Place all ingredients in a large mixing bowl and mix with an electric<br />
whisk for approximately one minute. Then place in a lined and<br />
greased 1lb. loaf tin and cook in the centre of the oven for about 40<br />
minutes at 180°C or at 170°C if using a fan oven. Test with skewer or<br />
similar. Leave in the tin and place on wire rack. Squeeze the juice<br />
from the remaining lemon and mix well with 2 ozs (55g) of granulated<br />
sugar. After the cake has been standing for 10 minutes, spoon this<br />
mixture over the top and leave to cool before taking out of the tin.<br />
You can double up on the ingredients to make one in a 2lb loaf tin to<br />
make a larger cake or if you’re just plain greedy!<br />
Printed by Datatech DTP – 01379 652053<br />
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