Luscious Lemon Drizzle Cake

Name: Luscious Lemon Drizzle Cake
Cuisine: Israeli
Ingredients: 2 large eggs; 175 g (6 oz) sugar; 150 g (5 oz) soft butter or margarine; 150 g (5 oz) soft butter or margarine; grated zest of 1 lemon; 175 g (6 oz) super-sifted self-raising flour; 125 ml (4 fl oz) milk; pinch of sea salt; 150 g (5 oz) icing sugar; 50 ml (2 fl oz) fresh lemon juice (about 1½ large lemons); 50 ml (2 fl oz) fresh lemon juice (about 1½ large lemons)

Preparation info

Makes
8-10
servings

Difficulty
Easy

Appears in

Mother and Daughter Jewish Cooking

By Evelyn Rose and Judi Rose

Published 2000

About

An intense lemon flavour permeates this light and exquisitely tart cake. The magic touch is a lemon syrup drizzled on top while the cake is still warm, which soaks through the top layers as it cools. It’s at its best served freshly made. For a Purim version, stir a tablespoon of poppy seeds into the cake mixture before baking.

Ingredients

2 large eggs
175 g (6 oz) sugar
150

Asia
Israel
Cake
Vegetarian

Method

Preheat the oven to 180°C (350°F/Gas 4). Line the bottom of a well-oiled 23 × 13 × 7.5 cm (9 × 5 × 3 in) loaf tin with baking parchment.

Put the eggs and sugar in the bowl of the food processor and process for 2 minutes, scraping the sides down once with a rubber spatula. Take