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Baking Lemon Drizzle

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Baking lemon drizzle squares (we are using ours for a fundraiser so linked to Community Challenge)


Mixing Bowls, Oven set to 170 degrees, Baking tins, spoons for mixing, small pan, foil or parchment for lining the tins (easier on the washing up) Cake recipe ingredients x number of groups baking (Recipe 200g self raising flour, 200g caster sugar, 200g butter or spread, 4 eggs, 2 lemons. 2 table spoons of extra sugar)


Using a zester or fine grater take the zest of one of the lemons then cut the lemon in half and squeeze the juice into a small bowl with the zest. In a mixing bowl add the butter and sugar and beat until creamy and thoroughly mixed, one by one add the eggs to the mix and beat inbetween each egg. When all the eggs have been mixed in add the flour and again mix, lastly add the juice and zest and mix again. Pour the batter into a lined baking tin and pop in the oven until golden and a knife or skewer inserted comes out clean 20/25mins. While the cake is baking zest and squeeze the remaining lemon into the pan and add the 2 tablespoons of sugar and a further 3 tablespoons of water, heat the lemon mix until it boils then turn the temperature down so that the lemon syrup bubbles gently for about 5 mins. As soon as the cake comes out of the oven, while it is still hot pour the syrup all over the cake and leave to soak in. This cake can be frozen once cooled.


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