Abhainn Ri’s Lemon Drizzle Cake Recipe
Guests staying at Abhainn Ri are often welcomed on arrival with our popular lemon drizzle cake. I have been asked so many times for the recipe that I decided it is time to give it out to you all. I bake it in a large roasting tin (30 x 23 cm) lined with baking parchment. It creates a large cake with lots to share.
Ingredients: 225g (8oz) softened butter (not margarine), 225g (8oz) caster sugar 275g, (10oz) self-raising flour, 4 large free range eggs, 4 tablespoons water, finely grated lemon zest (2 lemons).
Topping: 175g (6oz) granulated sugar and the juice of two lemons
Pre-heat the oven to 160C / fan or Gas mark 3. Line the tin with baking parchment making a pleat at the corners.
Measure all your ingredients into a large bowl and beat until creamy in texture. Turn mixture into the prepared tin and level the top with a spatula.
Bake in the oven for between 30-35 minutes until it springs back when touched. I use a small stick to check if is fully cooked in the center. Remove from the oven and cool for just a few minutes.
While the cake is baking you can mix the granulated sugar & lemon juice until runny then spoon the mixture evenly over the top. Allow the cake to cool fully then remove from the tin. I prefer to leave it in the tin until all the lemon mixture is absorbed so nothing is lost and the cake is very moist.
Let me know how you get along with the recipe and enjoy with family and friends.
Now off to enjoy.
