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Ingredientes

Cost per recipe $1.45 view details
  • 110 gm softened butter
  • 175 gm caster sugar
  • 175 gm selfraising flour
  • 4 Tbsp. lowfat milk grated zest of 1 lemon
  • 2 lrg Large eggs healthy pinch of salt
  • 1 x juice of 2 lemons
  • 75 gm icing sugar plus extra for dusting

Direcciones

  1. Preheat the oven to 180C/350F/Gas Mark 4. Butter a 2 lb loaf tin then line the sides and base with greaseproof paper and butter again.
  2. Put all the cake ingredients in a bowl or possibly mixer and beat for about 3 min till well blended. Pour into the lined and buttered cake tin and bake for about 45 min.
  3. Remove and leave in the tin to cold.
  4. Gently hot the lemon juice and icing sugar in a pan till the sugar has fully dissolved.
  5. Prick the cake with a fork or possibly skewer and pour the warm syrup all over.
  6. Leave till the cake is almost cool before turning out.
  7. Dust with icing sugar.
  8. This is the classic lemon cake recipe failsafe and incredibly easy to make. For a cake thats extra moist and lemony make up double the quantity of syrup and save half for serving. Serve slices with creme fraiche or possibly double cream.

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 269g
Calories 955  
Calories from Fat 878 92%
Total Fat 99.61g 125%
Saturated Fat 59.95g 240%
Trans Fat 0.0g  
Cholesterol 656mg 219%
Sodium 798mg 33%
Potassium 250mg 7%
Total Carbs 3.87g 1%
Dietary Fiber 0.0g 0%
Sugars 4.0g 3%
Protein 15.39g 25%
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