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Lemon Drizzle Cake
- RECIPE MAKES: 8 portions
- COOK TIME: 1hr 20 mins
Method
- Preheat oven to 180°C/fan 160°C/gas mark 5.
- Cream together the sugar and margarine in a bowl.
- Add the Fate low protein all-purpose and the baking powder and rub together with your hands until it resembles breadcrumbs.
- In a separate bowl, mix together the ProZero, egg replacer, lemon curd and ½ of the lemon zest.
- Add the ProZero mixture to the dry mixture and mix until well combined.
- Pour into a lined 20cm cake tin and bake in the oven for 20 minutes or until cooked through.
- Remove from the oven and the cake tin and set aside.
- Whilst the cake is still warm, prick the cake several times with a skewer.
- For the topping, mix together the lemon juice and the granulated sugar and pour over the cake. Then allow to cool.
- When the cake is cool, mix together the icing sugar and water and pour over the cake.
- Top with the rest of the lemon zest and cool in the fridge for 30 mins or until the icing has set.
Ingredients
Table
