Lemonade Drizzle Cake

• Prep Time: 30 mins
• Cook Time: 30-40 mins

Serves: 12

Category: Dessert,Cakes

Ingredients

Cake Batter
• 125g Unsalted Butter, softened
• 200g Tate & Lyle Caster Sugar
• 2 Eggs
• 2 tsp Betty Winters Vanilla extract
• 225g McDougals Plain Flour
• 2 tsp Baking powder
• Lemon zest - 1 lemon
• 120ml Whole milk

• 300ml Schweppes Lemonade
• 85g Tate & Lyle Caster Sugar

• 150g Tate & Lyle Icing sugar

Method

Cake Batter

1. Preheat the oven to 160ºC
2. Cream together the butter and sugar until pale and fluffy, then add the eggs
3. Mix the flour and baking powder, then add the flour to the cake batter
4. Add milk half at a time then fold in the zest of a lemon, vanilla extract and rest of the flour
5. Bake for 30-40 minutes at 160?C until the knife comes out clean

Syrup & Icing

1. Put the lemonade and sugar in a pan and heat on a medium heat until it is like a syrup for about 5-10 minutes
2. Mix the icing sugar with the lemonade until it is thick but pourable
3. Once the cake comes out of the oven make lots of holes with a fork and pour over the drizzle, then leave the cake to cool in the tin
4. When it is completely cooled, take it out of the tin and pour over the icing, letting it drip down the sides
5. With the leftover lemon, cut it into slices and place on top of the cake