Recipes

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This is a recipe from Le Creuset using their metal loaf pan-

Zesty Lemon Drizzle Cake

Cake ingredients-

2 1/2 stick butter, softened

1 1/2 c. superfine sugar

5 lg. eggs

2 c. self-rising flour

1 1/2 t. baking powder

zest of 2 lemons

3 T. lemon juice

4 T. sour cream

2 t. vanilla

Icing ingredients-

1 1/3 c. powdered sugar

zest and juice of one lemon

Preheat oven to 350. Grease a loaf pan and line the bottom with wax or parchment paper.

Cream the butter and sugar until light and fluffy. Beat in the eggs, one at a time, mix until just combined. Stir in the flour and baking powder.

Add the lemon zest and juice, sour cream and vanilla.

Pour the batter into the loaf pan and smooth the top.

Bake 50-55 minutes, until the top is golden brown and the center springs back when lightly pressed.

Let cool 15 minutes before turning out of pan.

Icing-

Stir together the powdered sugar, half the zest and enough juice to make a consistency that will coat the back of a spoon. Drizzle the icing over top and sides of the warm cake, sprinkle the remaining zest over top. Allow to cool before slicing.

Serves 6-8