How to Prepare Homemade Squidgy lemon drizzle

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The ingredients needed to make Squidgy lemon drizzle:

1. Take 3/4 cup self-raising flour
2. Prepare 1/2 cup sugar
3. Make ready 3 eggs
4. Take 150 g (1/2 block) butter - room temperature
5. Prepare 3 lemons

Vegan lemon drizzle cake - this is the ultimate eggless and dairy free lemon drizzle cake recipe! A soft, moist, easy to make and intensely lemony loaf cake soaked in tangy lemon syrup and topped. Lemon drizzle cupcakes are a wonderful thing, zingy, zesty and easy to make. Spoon the lemon drizzle mixture over the cooled muffins.

Steps to make Squidgy lemon drizzle:

1. Pre-Heat main oven to 180degrees
2. Add butter and sugar to a bowl and mix well.
3. Grate and finely dice the rinds from the lemons. Add these to the bowl and mix well.
4. Once you have a smooth mixture add the eggs and gradually fold in the self raising flour.
5. Add the mixture to a greaseproof or greaseproof papered dish, spread evenly, and place in the oven for 35-40 minutes.
6. While the mixture cooks, juice the remaining lemons into a small pan. Bits of pulp are fine but remove any seeds.
7. Place the pan of lemon juice on a hob at high heat. Add two tablespoons of sugar. Once the juice is boiling, bring it to a gentle simmer on a low heat.
8. Remove the sponge from the oven and cover evenly with the juice mixture. Cover with foil and leave for 30 minutes allowing the moisture to soak into the sponge.

Lemon drizzle cupcakes are a wonderful thing, zingy, zesty and easy to make. Spoon the lemon drizzle mixture over the cooled muffins. If desired, decorate the muffins with sprigs of lemon thyme. POMEGRANATE AND LEMON WHITE WINE SPRITZER — by Trisha. This lemon drizzle cake is so zingy and delicious!

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