大象传媒

INGREDIENTS

• 250G UNSALTED BUTTER (plus extra for greasing)
• 250G CASTER SUGAR
• 250G PLAIN FLOUR (sifted)
• 2 TSP BAKING POWDER
• 5 EGGS
• 2 LEMONS GRATED AND JUICED
• PINCH OF SALT
• POPPY SEEDS (OPTIONAL)

DRIZZLE

• JUICE FROM 2-3 LEMONS
• ICING SUGAR

ICING

• 250g ICING SUGAR (sifted)
• LEMON JUICE AND WATER聽 (enough to make the right consistency)

TO DECORATE

• ORANGE AND LEMON JELLY SWEETS

METHOD

1. Preheat oven to 180藲C. Grease a large loaf tin (approx. 30cm long) with butter.

2. Cream together the butter and sugar until light and fluffy (I use a food processor but this can be done by hand).

3. Add the five eggs, one at a time mixing well between each one to prevent the mixture curdling. Mix in the grated lemon rind and lemon juice from both lemons.

4. Fold in the flour, baking powder and salt and poppy seeds if using.

5. Pour into the loaf tin and bake in the centre of the oven for 50-55 minutes.

6. Leave to cool in the tin. Meanwhile to make the drizzle, combine the juice from 2-3 lemons with some icing sugar (to taste).

7. Pierce the cake all over using a skewer and pour over the drizzle.

8. To make the icing, combine the icing sugar and lemon juice/water, beating well until the icing is smooth and glossy.

9. Remove the cake from the tin and use the icing to cover the top and dribble down the sides. Decorate with the jelly sweets.

10. Put the kettle on, make a cuppa and sit down with friends to enjoy!