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Lemon Drizzle Cake
By Blakeney Hotel, The

Small loaf tin
125g unsalted butter
125g caster sugar
Zest of 1 lemon
2½ eggs
125g plain flour
1tsp baking powder
Pinch of salt
50ml lemon juice
50g icing sugar
  1. Cream together butter and sugar.
  2. Add lemon zest.
  3. Slowly add eggs.
  4. Sieve flour, baking powder and salt and beat into mixture until well creamed.
  5. Pour into a small loaf tin lined with baking parchment.
  6. Bake for 35 minutes at 170°C.
  7. Leave to cool in the tin for 10 minutes.
  8. Mix lemon juice and icing sugar and pour over cake and leave to soak in.
Lemon Drizzle Cake by The Blakeney Hotel
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