• All Share : 49753.29
    UP 0.25%
    Top40 - (Tradeable) : 44453.51
    UP 0.36%
    Financial 15 : 14669.69
    UP 0.88%
    Industrial 25 : 69725.15
    UP 0.11%
    Resource 10 : 26091.75
    UP 0.16%

  • ZAR/USD : 16.0135
    UP 0.97%
    ZAR/GBP : 23.1886
    UP 0.36%
    ZAR/EUR : 17.8687
    UP 0.48%
    ZAR/JPY : 0.1365
    UP 0.89%
    ZAR/AUD : 11.3122
    DOWN -0.79%

  • Gold US$/oz : 1155.5
    Platinum US$/oz : 908
    Silver US$/oz : 14.87
    Palladium US$/oz : 511
    Brent Crude : 34.47

  • All data is delayed by 15 min. Data supplied by Profile Data
    Hover cursor over this ticker to pause.

Sat Feb 06 00:17:43 SAST 2016

Sweet Endings: Lemon Drizzle Cake

Food Weekly | 23 January, 2013 13:51

Hilary Biller turns lemons into the loaf of your life


Makes 1 medium loaf or 6 mini loaves


200g butter, softened

200g caster sugar

4 extra-large eggs

240g (2 cups) cake flour

10ml (2 tsp) baking powder

Zest of 1 large lemon

Drizzle topping:

Juice and zest of 1 lemon

130g (1 cup) icing sugar, sifted


Preheat the oven to 180°C. Beat the butter and sugar until pale and creamy. Add the eggs one at a time, beating well after each addition. Sift in the flour and baking powder, add the lemon zest and mix until just combined. Pour into a loaf pan (or 6 mini loaf pans) lined with baking paper and sprayed with cooking spray. Level off the tops and bake for 20-25 minutes for mini loaves, or 45-50 minutes for a large loaf. Cool in the tins for 10 minutes before turning out and cooling completely. For the topping, mix the lemon juice, zest and icing sugar till smooth and pour over the cooled cake, allowing the icing to drip down the sides.


If you have an opinion you would like to share on this article, please send us an e-mail to the Times LIVE iLIVE team. In the mean time, click here to view the Times LIVE iLIVE section.