Bundt Drizzle Cake with Lemon Easy Recipe

Bundt  Drizzle Cake with Lemon

Ingredients

• Finely grated rind of 2 lemons
• Juice of 2 lemons, strained
• 115g (4 oz) caster sugar
• 2 tablespoons milk
• 3 medium eggs
• 1 teaspoon baking powder
• 175g (6 oz) Stork tub
• 175g (6 oz) caster sugar
• 175g (6 oz) self raising flour

Method

1. Sift the flour and baking powder into a large mixing bowl, add the remaining cake ingredients and beat with a wooden spoon until smooth.
2. Spoon the mixture into a greased and base lined 1 kg (2 lb) loaf tin.
3. Bake in a preheated oven at 180°C, 350°F, Gas 4 for 1 hour or until cooked.
4. Turn out on to a wire tray.
5. Put the lemon juice and sugar in a saucepan and heat gently until the sugar has dissolved.
6. Whilst cake is warm, drizzle the syrup over so that it soaks into the cake.
7. Slice and serve warm.

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