Lemon drizzle with orange blossom extract
Ingredients
| butter, softened - 115g | |
| golden caster sugar - 100g | |
| self-raising flour - 115g | |
| eggs - 2 | |
| lemon zest, grated - 1 | |
| lemon juice (for drizzle) - 1 | |
| icing sugar (for drizzle) - 40g | |
| orange blossom extract - 1 tbsp | |
| vanilla paste - 1 ts |
Method
|
1
|
Heat oven to 180C/fan 160C/gas 4. |
|
2
|
Mix the softened butter and the golden caster sugar until creamy, add the eggs one at a time and keep mixing. |
|
3
|
Add the self-raising flour, the grated lemon zest and mix until well combined. |
|
4
|
Spoon the mixture into a silicone loaf mould and level the top with a spoon. |
|
5
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Bake for 40 mins until a thin skewer inserted into the centre of the cake comes out clean. |
|
6
|
Once baked, while the cake is still in the mould, mix the lemon juice with the icing sugar to make the drizzle. |
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7
|
Prick the cake all over with a skewer, then pour over the drizzle – the juice needs to sink in. |
|
8
|
Keep in an airtight container for 3-4 days (a week in the fridge), or freeze for up to 1 month. |