Ginger and Lemon Drizzle Cake
Author: 
Cook time: 
Total time: 
Serves: 10
 
Ingredients
  • 200g butter
  • 200g caster sugar
  • 4 eggs
  • 1-2 tsp ground ginger
  • 200g self raising flour
  • zest of 1 whole lemon
  • *For the Drizzle*
  • juice of 1 lemon
  • 75g caster sugar
  • *For the Icing*
  • Juice of 1 lemon, plus a little cold water
  • 3 tbsp icing sugar
Instructions
  1. Pre heat the oven to 180oC / 160oC (fan)
  2. Grease and line a 1lb loaf tin
  3. Cream together the butter and sugar until soft and pale
  4. Add the eggs, lemon zest, ground ginger and 1 spoonful of the flour and beat together for a couple of minutes
  5. Then fold in the flour until just combined
  6. Pour into your prepared cake tin and cook in the oven for apporox 40-45 minutes until cooked right through
  7. A couple of minutes before cooking time has ended, place the lemon juice and sugar in a saucepan and heat gently until the sugar has dissolved and stir
  8. As soon as your cake is cooked, make lots of holes all over the top with a sharp knife and pour over the lemon and sugar sauce
  9. Leave to cool completely before removing from your tin
  10. Make your icing by mixing the icing sugar with the lemon juice and water to make a thickish, yet runnyish sauce
  11. drizzle over the top of the cake and allow to set
  12. Serve when cold - deeeeeelicious!
Recipe by Mummy Mishaps at http://www.mummymishaps.co.uk/2016/08/ginger-lemon-drizzle-cake.html