• All Share : 50592.74
    UP 0.47%
    Top 40 : 3758.22
    UP 0.95%
    Financial 15 : 15632.69
    UP 0.50%
    Industrial 25 : 61966.01
    UP 0.35%

  • ZAR/USD : 10.9661
    UP 0.14%
    ZAR/GBP : 17.2721
    DOWN -0.08%
    ZAR/EUR : 13.6914
    DOWN -0.01%
    ZAR/JPY : 0.0933
    UP 0.19%
    ZAR/AUD : 9.3884
    UP 0.50%

  • Gold : 1196.2750
    DOWN -0.10%
    Platinum : 1221.5000
    DOWN -0.37%
    Silver : 16.3645
    DOWN -0.87%
    Palladium : 804.5000
    UP 0.19%
    Brent Crude Oil : 76.520
    DOWN -1.58%

  • All data is delayed by 15 min. Data supplied by I-Net Bridge
    Hover cursor over this ticker to pause.

Thu Nov 27 16:21:36 CAT 2014

Sweet Endings: Lemon Drizzle Cake

Food Weekly | 23 January, 2013 13:51

Hilary Biller turns lemons into the loaf of your life

ONE-BOWL LEMON DRIZZLE CAKE

Makes 1 medium loaf or 6 mini loaves

Cake:

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

Method:

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.

SHARE YOUR OPINION

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.