Monday, 9 May 2011

Lemon drizzle loaf

175g/6oz self raising flour 1 tsp baking powder 175g/6oz flora cuisine 175g/6oz caster sugar 3 eggs 2 tbsp milk finely grated rind of 2 lemons Lemon syrup: juice of 2 lemons 115g/4oz caster sugar Sift flour and baking powder into a lrg bowl,add the remaining cake ingredients and beat with a wooden spoon until smooth.Spoon the mixture into a greased and base lined 1kg/2lb loaf tin.Bake in a preheated oven at 180c,350F,gas mark 4 for 1 hour or until cooked.Turn out onto a wire tray.Put the lemon juice and sugar in a saucepan and heat gently until the sugar has dissolved.Whilst cake is warm,drizzle the syrup over so that it soaks into cake.

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