Lemon Drizzle Cake

Lemon Drizzle Cake
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Prep Time
25 min
Cook Time
45 min
Total Time
1 hr 10 min
Prep Time
25 min
Cook Time
45 min
Total Time
1 hr 10 min
Ingredients
  1. 2 untreated lemons (if not available, give the lemons a wash under cold running water)
  2. 150 ml Collar of Gold , Irish Rapeseed Oil
  3. 175 g of sugar
  4. 3 eggs
  5. 300 g plain flour
  6. 1/2 tsp of baking powder
  7. 2-3 tbsp milk
For glaze
  1. 150 g sieved icing sugar
  2. half the juice from the lemons
Instructions
  1. Using a zester, peel the lemon rind and reserve. Squeeze the juice from both lemons and reserve.
  2. Place the Collar of Gold, Irish Rapeseed Oil, sugar, eggs, lemon zest and half of the lemon juice in a bowl and combine with a kitchen mixer.
  3. Add the sieved flour, baking powder, milk and beat for 2-3 minutes.
  4. Pour the mixture into a greased or lined loaf tin and bake at 180 ° C for 40-45 minutes until light brown.
  5. If the cake becomes too dark, cover with aluminum foil or slightly reduce the heat.
  6. For the icing glaze, pour the sieved icing sugar and the remaining lemon juice into a bowl and thoroughly combine.
  7. Let the cake cool a little, remove from the loaf tin.
  8. Using a skewer, make 10-15 insertions into the cake and, using a spoon, pour the juice/icing sugar mixture over the cake whilst it is still warm.
  9. Allow to cool and serve when cold.
Collar of Gold Irish Rapeseed Oil https://collarofgold.ie/