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 Semi-dense sponge cake with a thin syrup of lemon juice and sugar poured over. Known at least since the 'Good Housekeeping Cake Book' of 1958.  Lemon Drizzle Cake Image: Alex Bray...  The original source of this receipt isn't known. Can you help? editor@foodsofengland.co.ukCake: 6oz Self-raising flour 1 Level tsp baking powder 6oz Margarine 6oz Sugar 3 Medium eggs 2 Tbsps milk Grated rind of 2 lemons Lemon syrup: Juice of 2 lemons 4oz Sugar Sift the flour and baking powder, add the other cake ingredients and beat smooth. Spoon into a greased and base lined 2lb loaf tin. Bake 1 hour at 180°C, gas mark 4, or until cooked. Turn out to cool. Put the lemon juice and sugar in a saucepan and heat gently until the sugar has dissolved, while cake is warm, drizzle the syrup over so that it soaks into the cake.  |
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