Lemon Jizzle Cake 🍋 CAKE BATTER 125g soft butter 125g caster sugar Zest of 2 lemons 2 eggs 125g self raising flour Juice of 1/2 lemon DRIZZLE TOPPING 120g caster sugar Juice of 1.5 lemons White chocolate & lemon zest to finish - Start by creaming the butter, lemon zest & sugar together until light and whippy. Add the eggs and beat really well to combine. Finally add the flour & lemon juice and give it one final mix to bring the batter together. - Grease a cake tin (I’ve used a penis tin LOL - this amount of batter will be enough for a 1 lb loaf tin, you can double the quantities for a 2 lb loaf cake). - Spread the batter into the tin and bake in a preheated oven at 175°C for 22 minutes (if using a loaf tin you’ll need to bake for around 40-45) - insert a skewer into the middle of the cake, if it comes out clean, it’s ready! - While the cake cools, mix together the caster sugar & lemon juice. After 10 minutes, poke the sponge all over using a skewer and pour the lemon sugar mixture to cover the entire cake completely. Leave this to cool. - Melt some white chocolate and drizzle over the top of the cake and finish with some fresh lemon zest. This will keep in an airtight container for 3-4 days. #lemon #lemoncake #lemons #cake #drizzlecake #lemondrizzle #baking #baked #cakedecorating #foodstyling #foodtographyschool #foodtography #foodphotography #lumixgh5 #lightroom #filmmapp @thebakefeed