About this recipe:This is a lovley traditional lemon drizzle cake that I make all the time and which tastes fabulous. The trick is to take the rind off the lemon with a potato peeler, then use a food processor to blend the peel with caster sugar. The lemon oil goes into the sugar and makes the finished cake yellow and taste much more lemony.
4oz soft margarine
Peelings from 1 large lemon
4oz caster sugar
6oz self-raising flour
a pinch of baking powder
4 level tablespoons icing sugar
3 tablespoons fresh lemon juice
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Love it made cups cakes one week and in a loaf tin the next.Very lemony .Did lemon/sugar in a food processor first week and had difficulty chopping lemon up, eventually finished it with scissors.Next week chopped it in mini processor worked a treat. - 28 Jul 2012
I made this cake for my Husbands Birthday. To be honest my sponge cakes don't seem to rise, so I doubled the quantity and was very pleased with the results.
I was thrilled to find that it tasted really lemony and very light and moist. Will make again - 08 Mar 2012