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CITRUS DRIZZLE CAKE

This is a very simple cake to make but also irresistible!



for the cake

200g butter, softened

250g caster sugar

3 eggs

finely grated rind of 1 lemon, lime and satsuma

250g self raising flour

½tsp baking powder

100ml milk

for the topping

100g caster sugar

juice of 1 lemon, lime and satsuma

fine shreds of lemon, lime and satsuma zest to decorate


Put the softened butter, sugar, eggs and lemon, lime and satsuma zest into a large bowl. Sift in the flour and baking powder and pour in the milk. Beat with an electric whisk or wooden spoon until the ingredients are thoroughly combined and smooth. Spoon the mixture into a 20cm round cake tin, lined with greaseproof paper. Bake at 180°C for 45-50min or until skewer inserted into the centre comes out clean.

Meanwhile make the topping. Mix the sugar with the juice or the lemon, lime and satsuma to make a runny glaze. As soon as the cake is cooked, remove it from the oven and stand (still in its tin) on a wire rack. Prick the top with the skewer, then spoon over the citrus topping and sprinkle over the shredded citrus zest. Leave to cool them remove from the tin and serve.

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