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lemon drizzle cake

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Thanks so much Louise x


Here's the recipe again:


6oz SR flour

6oz castor sugar

6oz margerine

3 free range eggs

1 lemon (or 2 if you like it strong)

2lb loaf tin, preferably with a greaseproof liner)


Make up the usual sponge mixture and add the grated lemon ring. Bake until a skewer inserted in the middle comes out clean.


When it has cooled, but before you turn it out of the tin, make deep holes in the top with the skewer, heat up the lemon juice and dissolve a couple of tablespoons of icing sugar in it. Pour into the holes on top of the cake and let it soak.

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A Huge thank you for this recipe, I've been tinkering with recipes for ages and couldn't make a cake exactly how I wanted but your tip to use a loaf tin was inspired. I love a cake that tastes of lemons so I used two.


The boys and I fell on this yesterday, not much left today :oops:


Probably none by tomorrow :shock:



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