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
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6oz Self-raising flour
1 Level tsp baking powder
3 Medium eggs
2 Tbsps milk
Grated rind of 2 lemons
Juice of 2 lemons
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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