Look what I made.. Girls' night in; Get your mates round for an evening of film, music or fun.
200g salted butter, softened, plus a little for greasing 200g golden caster sugar Zest 3 large unwaxed lemons (save a little to decorate) 3 large eggs, at room temperature 225g self-raising flour 50g full-fat natural yogurt 2 tbsp lemon curd
For the drizzle
Juice 11/2 lemons 85g granulated sugar 4-5 sugar cubes, crushed
1 Heat oven to 170C/150C fan/Gas Mark 31/2. Grease and line a 2lb loaf tin with baking parchment.
2 Beat butter, caster sugar and lemon zest in a large bowl until pale and fluffy. Crack in one egg, whisk in until well combined, then add 1 tbsp flour and mix again. Continue with the remaining eggs and flour. Finally, fold in yoghurt and lemon curd until smooth. Scrape mixture into the tin and bake for 45-50mins until golden and risen. Leave in the tin for 5mins before transferring to a cake rack.
3 For the drizzle, mix lemon juice and sugars. Poke holes over the top of the cake with a skewer. Spoon over drizzle and scatter with zest. Leave to soak in for 10mins and serve.
Recipe of the day is by BBC Good Food magazine. Current issue/any previous issues, PS3.90 (free p&p). Visit bbcgoodfood.com
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|Publication:||Daily Record (Glasgow, Scotland)|
|Date:||Jan 27, 2014|
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