Lemon Drizzle Cake – Cake Over Steak – Maddy Cargill (13) and Taya Pearson (13)

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  • 225g butter, softened and diced
  • 225g white sugar
  • 3 medium eggs
  • 150ml full cream milk
  • 1 1/2 tsp baking powder
  • 225g self-raising flour
  • Zest and juice of 3 lemons
  • 100g white sugar
  • Raspberries
  • 100g white chocolate
  • Mint

METHOD:

  1. Preheat oven to 170 degrees Celsius
  2. Grease and line a baking tray with baking paper_mg_2153
  3. Cream together butter and sugar.
  4. Add eggs one by one
  5. Add milk and mix.
  6. Sift in flour and baking powder. Add lemon zest and mix.
  7. Pour batter into the prepared tray and bake in the oven for 10 to 12 minutes.
  8. Meanwhile, melt chocolate in a bowl over boiling water
  9. Make drizzle by mixing sugar and lemon juice.
  10. Remove cake from the oven and skewer all over. Pour drizzle over cake.
  11. Once cool, cut circles out of cake using template. (Side plate size)
  12. Plate by stacking circular cakes and garnishing with melted white chocolate, raspberries and mint

Serve. Enjoy! Yum.Me!

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