This week I'm going wayyyy back in to the archives to dig out one of the first cakes I ever baked and continue to bake to this day! I hope you love it as much as I do. Don't forget to post pics of your bakes up on Instagram using #cupcakejemmabakes so I can check 'em out!
Ingredients...
SPONGE:
225g butter, soft and unsalted
225g caster sugar
4 large eggs
225g self raising flour
2 lemons, zested
DRIZZLE:
100g caster sugar
juice of 2 lemons
You will also need...
2lb/1 kg loaf tin
stand/hand mixer
lemon squeezer
grater/zester
spatula
mixing bowl
sieve
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Lemon Drizzle Cake Bakealong | Cupcake Jemma Classics ─ CupcakeJemma
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