10 - 16 October 2002 Issue No. 607 Living	Current issue Previous issue Site map
Published in Cairo by AL-AHRAM established in 1875		Recommend this page

Lemon Drizzle Cake

By Moushira Abdel-Malek

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Ingredients:

1 1/2 cups all purpose flour (sifted)
1 pckt. baking powder
3/4 cup castor sugar
3 eggs
Grated rind of 2 lemons
1 tbsp. lemon juice
180 gms. butter

Filling:

1 cup icing sugar
1/2 cup whipped cream
3 tsp. lemon juice
Grated rind of one lemon
90 gms. butter

Method:

Cream the butter and sugar together until light and fluffy. Beat in the eggs one at a time. Mix the baking powder with the flour and gradually add a spoonful of flour following each egg. Fold remaining flour into the creamed mixture with lemon rind and juice. Divide mixture evenly between 2 greased and lightly flour- dusted cake tins, shaking off excess. Bake in a moderately preheated oven (190 C) for 20 to 25 minutes or until risen, golden and firm to touch. Allow to cool in tins for 5 minutes, then remove onto wire racks. For the filling: Cream the butter and gradually blend in the icing sugar with enough lemon juice to make a thick spreading consistency. Stir in rind. Stand one cake on a serving plate. Spread thickly with whipping cream and top with half the filling. Carefully place the second cake on top. Spread with remaining filling. Serve or refrigerate prior to serving.

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