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Lemon Drizzle Cake


  • 1½ tbs flaxseed mixed with 4 tablespoons of water to make flaxegg
  • 87.5g (3 oz) Shipton Mill spelt flour
  • 87.5g (3 oz) sweet & fine golden caster sugar
  • 87.5g (3 oz) softened butter
  • Three quarters level teaspoon of baking powder
  • Finely grated zest of half a lemon
  • 50g (2 oz) granulated sugar
  • Juice of half a lemon


  1. Preheat the oven to 180ºC, gas 4.
  2. Mix the flaxseed mix and water to make flaxegg, leave to rest for 5 minutes.
  3. Beat together the flaxegg, flour, caster sugar, butter, baking powder and lemon zest until smooth in a large mixing bowl and turn into the prepared tin.
  4. Bake in the preheated oven for about 35 mins, or until golden brown, shrinking away from the sides of the tin and springy to the touch.
  5. While the cake is still warm, make the lemon drizzle topping. Mix together the sugar and lemon juice, and pour over the warm cake.
  6. Leave to cool a little and loosen the sides of the cake, then lift the cake out of the tin.

Tags: Cake Lemon

Added by: waljitkaur

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