Food nutrition
| Quantity | Serving 72 gr | 100gr | RI% |
|---|
| Calories (kcals) | 265 | 368 | 13% |
| Energy (kJ) | 1108 | 1539 | 13% |
| Fat (gr) | 13.6 | 18.8 | 19.4% |
| Saturates (gr) | 8.3 | 11.5 | 41.5% |
| Monosaturates (gr) | 3.6 | 5.0 | |
| Polysaturates (gr) | 0.6 | 0.8 | |
| Cholesterol (mg) | 59.6 | 82.7 | |
| Sodium (mg) | 0.2 | 0.2 | |
| Salt (mg) | 0.5 | 0.6 | 8.33% |
| Carbohydrates (gr) | 34.9 | 48.4 | 13% |
| Sugars (gr) | 23.6 | 32.7 | 26% |
| Starch (gr) | 11.4 | 15.8 | |
| Fibre (gr) | 0 | 0.0 | |
| Protein (gr) | 2.7 | 3.7 | 5% |
| Alcohol (gr) | 0 | 0.0 | |
Allergens
- Wheat (breadmaking wheat, pasta wheat, Kamut, spelt)
- Egg, hen
- Milk, cow
Intolerances
- Contains lactose
- Contains gluten
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Lemon drizzle
Category: Deserts
45m
15 servings
265kcal / 1108kJ
Description
An easy, refreshing and fluffy lemon drizzle
Ingredients
- 225 gr Butter
- 225 gr Sugar, white
- 3 item Eggs, chicken, whole, free-range, raw, medium, item
- 150 ml Whole milk, average
- 225 gr Wheat flour, white, self-raising
- 1.5 teaspoon (tsp) Baking powder
- 100 gr Sugar, icing
- 2 item Lemons, whole, without pips, average, item
Preparation
Preheat the fan oven 190oC or gas mark to 5, and butter a small to medium square or rectangular baking tray. - In a large mixing bowl, mix the sugar with the butter, until it is creamy.
- Add the eggs one at a time and add the milk to the mix.
- Pour the flour and baking powder into a sieve with the rest of the mix. Extract the lemon zest from both lemons and add it to the mix.
- Pour the mixture into the baking tray and bake for 25-30mins or until the cake is golden; check if a skewer/toothpick comes out clean.
- Put the granulated sugar in a small bowl and add the juice of 2 lemons and stir until the mixture is a thick white cream.
- Pour the lemon-sugar frosting on top of the cake with a spoon. Leave the cake to get all the sugar and lemon juices and cool down.
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