LEMON DRIZZLE CAKE - YUMMY !!!

Hi all,  hope everyone are doing fine. First of all I thank everyone who visited my space and enquired about my absence.  Since longgggggg..... I mean few weeks I did not post anything coz of house move and stuffs.  I really missed everyone and just don't want to miss anymore.  But still I need few weeks to settle down and visit your sweet posts.  I had little time this morning so I wanted to post which was lying in my draft for so loooong.  

Coming to the recipe part, This is wonderful buttery cake with zesty touch in it.  If you are plain cake lover and love the flavors of lemon then go ahead and make this ..I am sure you will like it.  Do you know where I got this recipe? .  Have a look here.

LEMON DRIZZLE CAKE

Ingredients :

Butter - 1 stick plus 2 tablespoons unsalted ( plus more for the pan, at room temperature)
Granulated sugar - 2/3 cup 
Eggs - 2  
Lemon - 1 (Finely grated zest)  
Self-rising flour - 1 cup plus 1 tablespoon 

 

 For the Lemony Topping :

Granulated sugar - 4 tablespoons  

Lemon - 1 Freshly squeezed 

Method :
 

1. Preheat oven to 350°F (175°C).

2. Beat the butter and sugar together in a large bowl until pale and creamy. Beat in the eggs, one at a time, then stir in the lemon zest. Fold the flour into the mixture until well combined.

3. Spoon the batter into the prepared pan and level the surface. Bake for about 20 minutes, until well risen and golden and a skewer inserted in the center comes out clean.

 Topping the Cake :

1. Transfer the cake pan to a wire rack and prick the top of the cake all over with a skewer. Sprinkle the top of the warm cake with 1 tablespoon of the sugar. Quickly combine the remaining sugar and lemon juice in a small bowl and immediately pour it over the top of the cake. Let it cool in the pan. Cut into small squares to serve. (Store the cake in an airtight container in a cool cupboard or the refrigerator for up to 3 days.)

 Note:

If you don’t have self-rising flour, sift together 4 level teaspoons of baking powder for every two cups of all-purpose flour. This won’t create quite such a high lift as self-rising flour when baking cakes.